![Salt-Baked Leg of Lamb with Olive Oil Potatoes](https://cdn.statically.io/img/www.foodandwine.com/thmb/IcW0SFLrgaybgX1WUfgdA9b1OSw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201012-xl-lamb-with-potatoes-2000-14c24aa58f2d4449ba295aaf8e173275.jpg)
Ingredients
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3/4 cup extra-virgin olive oil
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One 3-pound boneless leg of lamb, tied
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Freshly ground pepper
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5 cups kosher salt, plus more for seasoning
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2 tablespoons thyme leaves
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2 teaspoons chopped rosemary
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2 teaspoons dried lavender leaves
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8 large egg whites
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2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick
Directions
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Preheat the oven to 375°. In a large skillet, heat 1/4 cup of the oil until shimmering. Add the lamb and cook over moderately high heat, turning occasionally, until browned, 8 minutes. Transfer to a medium baking dish. Season with pepper; let stand for 10 minutes.
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Meanwhile, in a medium bowl, combine the 5 cups of kosher salt with the thyme, rosemary and lavender. Add the egg whites and stir until the salt is evenly moistened.
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Pack the salt all over the lamb in the baking dish, leaving no cracks. Roast in the center of the oven for about 50 minutes, until an instant-read thermometer inserted (through the crust) in the roast registers 120° for medium-rare. Let the lamb rest for 10 minutes, then crack the crust and remove it.
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Meanwhile, in a large skillet, heat the remaining 1/2 cup of oil. Add the potatoes, season lightly with salt and cook over moderate heat, turning occasionally, until thoroughly softened but not browned, about 8 minutes. Using a slotted spoon, transfer the potatoes to a platter; season with pepper.
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Remove the strings and carve the meat into thin slices. Serve with the potatoes.
Suggested Pairing
Medium-bodied Italian red: Nero d'Avola.