Salt Crust Lamb with Creamed Horseradish

Jun Tanaka cooks a loin of lamb in a salt dough crust to keep in tender and full of flavour
By Jun Tanaka
Salt Crust Lamb with Creamed Horseradish
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes
  • Effort: medium


For the lamb

  • 2 tbsp rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • 250 g coarse sea salt
  • 1 egg
  • 75 ml cold water
  • 250 g '00' flour
  • 300 g lamb loin
  • olive oil, for brushing

For the creamed horseradish

  • 3 tbsp crème fraîche
  • 1 tbsp freshly grated horseradish
  • 1 tsp Dijon mustard
  • 1 tbsp mint, finely chopped
  • 1 lemon, juice only

To serve

  • Boiled new potatoes


1. For the lamb: mix the herbs together and put 1 tablespoon of the mixture aside. Put the rest into a large bowl and stir in the salt, egg and water. Gradually add the flour, mixing with your hands until a firm, elastic dough is formed. Roll out the dough to about ½cm in thickness.

2. Season the lamb with pepper and oil lightly. Heat a griddle pan and sear the lamb for 30 seconds on each side.

3. Preheat the oven to 200C/gas 6.

4. Coat the lamb in the remaining herbs and place in the centre of the dough. Cut right angles through the dough from each corner of the lamb, then bring the dough up to fully enclose the lamb. Press the edges to seal. Turn over and make a hole in the top using a skewer.

5. Cook the coated lamb in the oven for 8 minutes, then remove and rest for 10 minutes.

6. For the creamed horseradish: mix all the ingredients in a bowl and season.

7. To serve: open the crust and pull away from the lamb. Wipe off the excess salt and finely carve. Serve with new potatoes and a dollop of the horseradish sauce.

Rate This Recipe