Salt-baked leg of lamb with sundried tomato tapenade

Baking lamb in a salt crust locks in all the juiciness… it’s a real showstopper!

 More than 1 hour

Serves 8-10


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  • 3 Tbsp (45ml) olive oil
  • 4 cloves garlic, chopped
  • Grated peel of 2 lemons
  • 4 sprigs each rosemary, thyme and oregano
  • 1 (2-2.5kg) leg of lamb, bone in


Salt crust:

  • 3kg fine or coarse salt
  • 1 cup (250ml) flour
  • 7 egg whites, whisked
  • ½-¾ cup (125-180ml) water, as needed



  • 300g calamata olives, chopped
  • Grated peel of ½ lemon
  • ½ red chilli, chopped
  • 4 sundried tomatoes in olive oil, chopped
  • ½ clove garlic, grated
  • Glug olive oil
  • Pinch salt



  1. Preheat oven to 200°C.
  2. Combine olive oil, garlic, lemon peel and herbs and rub onto lamb.
  3. Place lamb on a large baking tray.
  4. Combine salt crust ingredients, adding just enough water for the mixture to stick together.
  5. Pack tightly around lamb.
  6. Roast for 1½ hours.
  7. Remove from oven and rest for 20 minutes.
  8. Combine tapenade ingredients.
  9. Crack crust to remove and serve lamb with tapenade.


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