Boneless Leg Of Lamb In Salt Crust

¼ cup extra virgin olive oil

3-4 lbs. boned, trimmed and tried leg of lamb

5 cups kosher salt plus 1 tsp for seasoning

½ tsp pepper

2 tbsp thyme leaves

2 tbsp fresh oregano

2 tsp chopped fresh rosemary

1 tsp chopped fresh sage

1 tbsp chopped fresh parsley

8 large egg whites

Preheat oven to 375F. Heat ¼ cup oil in a large skillet until hot and shimmering. Brown lamb on all sides. Transfer to a medium baking dish. Season with salt and pepper. Let stand for 10 minutes.

Combine 5 cups kosher salt with the chopped fresh herbs. Add egg whites and combine thoroughly to create a dough. Pack the lamb with the salt dough and seal on all sides. Roast in the center of the oven 50 minutes or until meat thermometer reads 120F for medium-rare, 140 for medium-well.

Crack the crust and remove it remove the strings and carve into thin slices. Serve with potato wedges roasted with olive oil and rosemary. A good Chianti Classico or old vines zinfandel from Bogle would perfectly compliment the meat.