Salt-baked lamb shoulder stuffed with anchovy, rosemary and garlic

Salt-baked lamb shoulder stuffed with anchovy, rosemary and garlic

Pierna de cordero a la sal

By
From
South American Grill
Serves
6-8
Photographer
Bonnie Savage

This dish is unique in that the salt forms a crust around the meat, sealing in all of the natural juices and locking in the moisture, while at the same time imparting a surprisingly subtle salty flavour to the lamb — when the salt crust is cracked it releases a mouth-watering aroma.

Ingredients

Quantity Ingredient
1 small handful rosemary leaves
4 garlic cloves, crushed
10 anchovy fillets
1 lemon, finely zested
2 tablespoons lemon juice
1 tablespoon olive oil
2kg lamb shoulder, boned and butterflied
4kg table salt

Method

  1. Combine the rosemary, garlic, anchovies and lemon zest in a small food processor and process until finely chopped. Add the lemon juice and olive oil and process to make a smooth paste.
  2. Preheat a gas barbecue with a lid to 200°C. All the burners should be set to medium.
  3. Lay the lamb out, skin side down, on a clean work surface. Season with sea salt and freshly ground black pepper, then rub over the anchovy paste to coat one side. Roll the lamb shoulder up tightly, tucking in any loose ends. Tie with kitchen string to secure.
  4. Pour the table salt into a clean kitchen sink, add 1½ cups water and mix with your hands to moisten and make the salt compact, adding a little more water if required.
  5. Put half of the salt in the base of a large roasting tray. Place the rolled shoulder on top and cover with the remaining salt, pressing to create a salt crust, about 1 cm thick all over. Pack the salt around the lamb, to completely cover.
  6. Place the tray in the centre of the barbecue and turn off the burners directly underneath. Cover and cook the lamb for 3 hours.
  7. Remove the tray from the barbecue and set aside to rest the meat for 15 minutes. To serve, crack the salt using the end of a rolling pin. Break away the salt to expose the lamb. Remove the lamb, dusting off any excess salt, then place on a chopping board and cut into slices to serve. This dish goes well with Brazilian rice, grilled red capsicum and lentil stew.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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