Lemon-Lavender Salt Baked Leg of Lamb | Chef's Complements

Ingredients

• 2 large (226g) lemons
• 4 sprigs rosemary, divided, plus more for garnish, optional
• 1 Tbsp. (6g) fennel seed
• 3 Tbsp. (18g) dried, culinary lavender, divided, plus more for garnish, optional
• 8 (24g) cloves garlic
• 1 Tbsp. (7g) black peppercorn, crushed
• 1 3-lb. (1361g) box kosher salt, divided
• ¼ cup (53g) extra virgin olive oil, divided
• 3 (1g) bay leaves
• 8 large (264g) egg whites
• 1 5-lb. (2268g) bone-in leg of lamb, trimmed
• ¾–1 cup (180-240g) water, as needed