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Try your hand at these delicious recipe from episode 1 of Paddock To Plate series 2!
To make the salt crust pastry, combine the flour and salt in a large mixing bowl, then add eggwhites and water and mix to form a soft dough. Turn onto a lightly floured surface, knead until smooth (about 2 minutes), wrap in plastic wrap and refrigerate to rest for 1 hour, then bring to room temperature for 30 minutes before rolling.
Meanwhile, make about 20 incisions all over the lamb with a small sharp knife, press a slice of garlic, a rosemary sprig and a piece of anchovy into each incision, then stand for 1 hour to bring to room temperature.
Preheat oven to 160C. Roll out pastry on a lightly floured surface until it’s twice the size of the lamb (about 60cm square). Place the lamb, skin-side down, in the centre of the pastry, then place the hay on top. Pull the pastry up and over the lamb to enclose making sure there are no holes in the pastry and pinching edges to seal. Transfer the lamb parcel to a lightly oiled roasting tray, seam-side down and transfer to oven. Bake for 3 hours (the pastry will turn golden brown) then reduce oven to 140C and bake for another hour. Rest for at least 1½ hours and up to 2 hours, without opening the pastry crust.
To serve, crack open the salt crust pastry and discard (do not eat) – the lamb inside will be so tender it’s falling from the bone. Serve with buttered dinner rolls and a spoonful of bread and butter pickles.
Saltbush lamb has a unique outback flavour due to the animals grazing on native salt bush, there is no need to season the lamb due to the mild salty nature of the lamb and of course the salt crust pastry. If you can’t find salt bush lamb, regular lamb is fine. Hay is available from pet shops. Bread and butter pickles are available from good delicatessens and some growers markets.
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