International Incident Salt Party
Let’s talk about salt. Too much of it, and food is inedible. Too little of it, and food tastes so bland it may as well be inedible! Too much salt in our diets leads to health problems, and yet we require a small amount of salt to live. Not only do we use salt in seasoning food, but it’s also one of the oldest ways of preserving food, and a lot of salt is used in industrial uses, such as manufacturing soap and detergents, and in the production of paper.
So why are we talking about salt? It’s because salt is the theme for this month’s International Incident Party. For this month’s theme, I decided to make something I’ve been wanting to do for a long time: baking something in a salt crust! From what I can tell, it’s an old technique, and is commonly used to cook fish. Instead of making a crust with egg whites, I followed a recipe that made a dough with salt, flour and water. The salt crust protects the meat from the heat of the oven and helps it to roast evenly and keep most of its moisture.
I decided to go with lamb, using a shoulder that had been deboned. After briefly browning the meat, I smeared the outside of it with mashed garlic and chilli, and then wrapped it in the salt dough for roasting.
The resulting lamb was tender and moist – and yes, salty! It is very important that no additional salt goes near the meat, as it did pick up quite a bit of salt from the crust. It wasn’t too salty to eat, but I did find it a touch too salty for my tastes, so I recommend serving it with some underseasoned side dishes. One evening I added it to a salad that I hadn’t salted, and it was perfect.
It is quite a cool technique though, and there would definitely be a “wow” factor if this was presented and served at the table! To cut down on the saltiness, it would help to cover the meat with something to protect from the salt (eg leaves, cheesecloth) – something I’m keen to try out next time.
Thanks to Penny for hosting another cool party. Check out how everyone else has used salt this month:
Lamb in a salt crust
Adapted from cuisine.com.au
Boneless lamb roast (I used shoulder) ~1kg
1 large green chilli, roughly chopped and crushed
4 cloves garlic, peeled and crushed
pepper
Salt crust
500g cooking salt
1Β½ cups cold water
500g plain flour
1 teaspoon dried thyme
Remove all excess fat from the meat and pat it dry with paper towels. Heat up a frying pan on medium-high, and brown the lamb on all sides. Grind over some pepper, and scatter with the crushed chilli and garlic. Don’t salt.
Make the salt crust by mixing the salt, water, and herbs in a mixer with a paddle beater. Add the flour, and mix to make a smooth firm dough. Cover with cling film and let it rest in the fridge for two hours.
On a lightly floured work surface, roll out the dough to about 5mm thick. Put the lamb on top of the dough, then bring up the edges of the dough and pinch it together to seal. Make sure there are no gaps – patch them up with excess dough if necessary.
Heat oven to 200Β°C and roast for about 40 minutes. Remove from the oven and let it rest for at least 15 minutes.
To serve, cut off one end of the crust and slip the meat out. Carve the lamb into thick slices and season lightly with pepper. It will be quite salty so won’t need any additional salt.
leaf (the indolent cook)
November 21, 2010 @ 11:20 am
I would love to try making something with a salt crust one day. That lamb looks so beautifully cooked!
Agnes
November 21, 2010 @ 9:50 pm
The crust kept the lamb very moist. Try it out sometime – it’s seriously super easy!
Conor @ HoldtheBeef
November 21, 2010 @ 11:32 am
Awesome! I briefly toyed with the idea of doing something like this, as I’ve always wanted to do it too and it looks so cool. I love your work π
Agnes
November 21, 2010 @ 9:51 pm
Hah, that’s why I always wanted to do it – because it looked cool! π
mademoiselle dΓ©licieuse
November 21, 2010 @ 1:38 pm
Ahhh, cool stuff! I’ve seen whole chickens, beef and lamb cooked this way. Haven’t tried it myself but itching to now…
Agnes
November 21, 2010 @ 9:51 pm
Do it! It’s really very simple. π
Hannah
November 21, 2010 @ 1:46 pm
How brilliant! I’ve often paused over pictures of fish in salt crusts, but have always moved on because of the intimidatingness factor π Hurrah for your skill and bravery!
It really does have the wow factor, too. Lookee that lamb hiding away in its bread cubby-house!
Agnes
November 21, 2010 @ 9:52 pm
Haha, it really is so simple. It looks like more effort than it actually is. And I should’ve cut some windows in the cubby house for the wee lamb!
5 Star Foodie
November 21, 2010 @ 1:54 pm
This is terrific, I love the idea of baking lamb in a salt dough crust, definitely a must try!
Agnes
November 21, 2010 @ 9:56 pm
It’s so simple… and now I’m itching to try out other meats cooked this way!
Mardi@eatlivetravelwrite
November 21, 2010 @ 2:05 pm
I’ve never seen lamb cooked like this – it’s wonderful!
Agnes
November 21, 2010 @ 9:57 pm
Haha, thanks! π
GourmetGetaways
November 21, 2010 @ 3:34 pm
Wow! It certainly would have the wow factor. What a great dish, I have only ever seen salt crusted fish. The meat looks so tender.
Agnes
November 21, 2010 @ 9:58 pm
I was surprised at how moist and tender the crust managed to keep the meat. π
Tamar
November 21, 2010 @ 5:10 pm
I’ve always wanted to experiment with salt crusts but I’m not much of a baker so I still haven’t done it yet.
Agnes
November 21, 2010 @ 9:59 pm
Give it a try – no baking skills required, I promise. π All you need to do is mix the dough together!
msihua
November 21, 2010 @ 5:33 pm
That looks like a melt in your mouth meat… was it? I’ve always wanted to do some salt crust thing, but haven’t been brave enough to do it, but this looks delicious!
Agnes
November 21, 2010 @ 10:00 pm
It was good! The crust kept the meat nice and moist π
Iron Chef Shellie
November 21, 2010 @ 6:57 pm
OH so clever!! I never though of salt crust!
Agnes
November 21, 2010 @ 10:01 pm
Haha, is that because your mind went automatically to dessert?? π
Megan
November 21, 2010 @ 9:22 pm
I’d imagine that having the chilli-garlic mix over the lamb probably contributed a little to the saltiness, because they’d absorb salt more easily than the meat. I think you’re right on the money with the idea to wrap leaves around the meat inside the salt crust… you could go with lotus or banana leaves and make it Asian-themed, or even with vine leaves and some fresh oregano, to make it Greek. I love the idea of leaves in cooking – not just the flavour, but they look so pretty and they’re fun to unwrap! I’m such a sucker for cute presentation. Well done on such a creative dish!
Agnes
November 21, 2010 @ 10:06 pm
Ah, good thinking about the chilli-garlic mix π And yes, I’m totally with you about lotus/banana leaves or vine leaves. So many possible ideas! π
Maya@Foodiva's Kitchen
November 21, 2010 @ 10:13 pm
I’ve only ever seen fish encrusted and baked in salt, but this is the first time I see it done with meat. It looks like a great way to cook the lamb and keep its moistness. The meat looks so tender and delicious!
Trix
November 22, 2010 @ 3:23 am
That is really interesting- I have seen fish done in a salt crust where the crust was pretty much just salt, but I don’t think I’ve seen an actual crust made with salt and flour … I can see how it would be very salty, but so juicy that it would offset it somehow.
Allan
November 22, 2010 @ 10:35 am
oh yeh, so now u better tell me how you eat your XLB’s !!! =) hehe
Annapet
November 23, 2010 @ 5:07 am
Thank you for sharing your inspired contribution to IIP. I should give it a try. I’ve been wanting to for quite a bit though never worked up the courage.
penny aka jeroxie
November 28, 2010 @ 5:03 pm
Oh! I wanted to try this too. This is another technique on my to do list… will keep in mind about the salt level. Thanks for the tip π
Round up #9 – International Incident Salt Party | Addictive and consuming - A Melbourne food blog
December 1, 2010 @ 10:12 am
[…] Agnes of Off the Spork – Lamb baked in a salt crust […]
Maria@TheGourmetChallenge
December 2, 2010 @ 11:38 am
wow, how cool is that!!! I’ve not heard of a salt dough before, have heard of the salt crust though. Sounds really interesting