Slow baked Salt dough-crusted lamb

Served in style, this delicious main course is well worth the wait for fragrant, herby meat.

Serves 10

2kg boned and rolled shoulder of lamb 10 sprigs rosemary, roughly chopped 10 sprigs unchopped rosemary

20 sprigs thyme, leaves removed and roughly chopped 10 sprigs whole thyme 6 garlic cloves, chopped

2 tsp vegetable bouillon powder

1tbsp oil

Pepper

For the salt dough

1.5kg flour 1.5kg salt 2tbsp chopped rosemary 2 bunches rosemary 2tbsp oil

1 cup water

For the gravy stock

Lamb bones 6L cold water 10 sprigs of thyme 5 sprigs rosemary 1 head garlic 2tbsp vegetable bouillon

2 onions

2 carrots

2 leeks

For the gravy

2 bottles of full-bodied red wine

1 jar redcurrant jelly 1tbsp mint sauce

2tbsp mint sauce Parsley, to garnish

Marinade the shoulder of lamb overnight in the herb, garlic, oil and bouillon mix.

Make the stock by boiling all of the ingredients together for about 6hr. Strain and reserve the liquid.

For the salt dough crust, mix all ingredients into a dough, kneading consistently until it’s smooth. The dough should be only slightly spongy to the touch so add a little extra water if required. Wrap in cling film until needed and keep at room temperature.

Preheat oven to 220°C/fan 180°C/gas 8. Place a baking tray upside down inside a large roasting tin (to ensure that when the salt dough lamb is baking, the juices run down into the roasting tin to keep the base of the lamb dry). Place a large sheet of greaseproof paper on top of the upturned tin, which will help with lifting out the lamb.

Put a little oil in a frying pan and brown the lamb all over. Remove and leave to cool.

Roll the dough to 1cm thickness, ensuring it will encase the shoulder of lamb with some to spare. Place a large bunch of rosemary in the centre of the rolled dough and sit the lamb on top of it, topping the lamb with another large bunch of rosemary. Wrap the lamb in the salt dough, overlapping edges until well sealed. If the dough splits, patch it with offcuts. Place on the upturned tin.

Bake the salt dough lamb for 1hr at 180°C/fan 160°C/gas 4, then turn the oven down to 160°C/fan 140°C/gas 3 for 2hr until the dough crust is hard. During baking, drain the juices from the baking tin every 30min – these will be too salty to add to the gravy stock, so don’t be tempted.

Make gravy by adding wine, redcurrant jelly and mint sauce to the stock (from Step 2). Bring slowly to the boil and then simmer for 2hr until reduced and coating the back of a spoon. Season lightly.

Remove the lamb from the oven and rest for 30min. Drain additional juices. Place lamb on a sturdy, flat serving dish, garnish with sprigs of parsley and bring to the table.

Strike open the crust with a rolling pin (watch out for the hot steam) before slicing the lamb. Remind guests not to eat the dough!