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Lamb shanks with chakalaka

Chakalaka recipes

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Rosemary salt-baked lamb rack

Easter recipes

Rosemary salt-baked lamb rack

40 minutes

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Rosemary salt-baked lamb rack

By Hannah Lewry

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

2 x 850 g Woolworths free-range spiced racks of lamb
2 T olive oil
1 kg fine salt
500 g coarse salt
3 egg whites
20 g rosemary, chopped

Method

Preheat the oven to 220°C.
Sear the Woolworths free-range spiced racks of lamb in a hot pan in olive oil for 3 minutes on each side, or until golden brown.
Mix the fine salt and coarse salt with egg whites and chopped rosemary. Place ⅓ of the salt mixture in the bottom of a roasting tray into which both racks of lamb will fit snugly. Top with the racks of lamb and pat the remaining salt mixture onto the lamb to form a crust. Bake for 25–35 minutes. Test with a meat thermometer – the internal temperature should be 135°C – or remove part of the salt crust and cut into the meat to see if it is cooked to your liking. Set aside to rest for 5 minutes before wiping or brushing off the salt.

Cook's note: The salt crust lets the meat roast evenly and imparts flavour and succulence. And it doesn't leave a salty taste.

Discover more Easter roasts here.