Lamb shanks with salt crust and spices

Juicy and tasty monopolizes the interest during Easter!! 

Preparation time: 15′

Standby: 8 hours

Cooking time: 50′

Ingredients (for 4-6 people)

1 shanks of lamb about 1,200 gr

2 tsp. sweet coriander seeds

2 tsp olive oil

For the salt crust:

600 gr flour

400 gr. coarse salt

2 tsp. sweet cumin seeds

2 tsp. sweet cumin powder

1 tsp. sweet chili pepper powder

1 egg

How to do

1. From the day before prepare the salt crust: in a large bowl add the flour, salt and spices (except coriander). Add 1 1/2 cup water and knead. Wrap the dough with cling film and leave to rest for 8 hours at room temperature.

2. The next day melt the coriander in the mortar. Pour it into a large nonstick frying pan with oil and heat it. Put the lamb in hot oil and turn it upside down constantly to brown on all sides. Leave aside to cool.

3. Preheat oven to 210 ° C. Apply a large piece of foil on work surface and roll out the dough 4 mm thick with rolling pin. Place over the lamb and carefully fully cover it . Brush the outer dough with beaten egg, so to stay tightly closed. Put the lamb in a roasting pan covered with parchment paper and bake it in the oven for 45′. Turn off the oven but leave the meat inside for 15′  with open door.

4. Place the lamb in a large platter and remove the crust by breaking it with a knife. Cut the meat into portions and serve with fresh steamed green beans.

Tip: Careful, do not drop any salt in the meat. The crust will be salting as it should be.