| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 30 min |
| Yield: | 12 to 16 servings |
Ingredients
- 2 pieces hickory or oak firewood, about 13 inches long each
- 2 butterflied legs of lamb
- Two 48-ounce boxes kosher salt, plus more as needed
- Freshly ground black pepper
- 1/4 cup red chile flakes
- 1/4 cup dried oregano
- 1/4 cup dried rosemary
- 1/4 cup dried thyme
- 12 egg whites
Instructions
- Preheat the oven to 450 degrees F, or preheat a wood-fired oven.
- Cover the firewood with water and soak for 15 minutes. Remove and add to a large roasting pan.
- Sprinkle the lamb with salt and pepper. Add enough kosher salt to a large bowl to cover both legs of lamb during roasting. Add the chile flakes, oregano, rosemary, thyme and egg whites. Mix until the mixture looks like wet sand.
- Cover the logs with a layer of herb salt. Place the legs side by side on top of the salt, then cover the lamb completely with more herb salt.
- Roast until the lamb reaches an internal temperature of 120 degrees F, about 1 hour.
- Let rest for 15 to 20 minutes before removing the “salt cap.” Slice and serve.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 976 |
| Total Fat | 66 g |
| Saturated Fat | 28 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 87 g |
| Cholesterol | 308 mg |
| Sodium | 1120 mg |
Reviews
Made this incredible dish for Christmas Eve dinner. Used chunks of hickory wood under a single large leg of lamb. Placed in a 450 deg. Big green egg. Awesome flavor . Be sure to pull it at 120 deg or it will overcook while resting. Delicious!!!!