Salt CRUSTED Lamb | Cookin' Somethin' with Matty Matheson

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SOFT AND SUCCULENT SALT BAKED LAMB WITH DUCK FAT ROASTED POTATOES CREAMED SPINACH THIS IS THE ERGONOMICS OF BAKING WITH SALT THIS IS COOKIN’ SOMETHIN’ SALT MOUNTAIN TAKE A FUCKING LICK
FOR THE POTATOES:
5 pounds (2.25 kg) Yukon Gold potatoes 3 tablespoons kosher salt
1⁄2 cup (120 ml) duck fat
Sea salt
FOR THE LAMB:
3 (3-pound/1.36 kg) boxes kosher salt
15 egg whites
1 (5- to 6-pound/2.25 to 2.75 kg) bone-in leg of lamb Canola oil
2 teaspoons freshly ground black pepper
2 cups (50 g) sprigs rosemary
6 garlic cloves, crushed
FOR THE LAMB SAUCE:
2 quarts (2 L) Lamb Stock (page 56) 1 tablespoon unsalted butter
1⁄4 cup (50 g) finely chopped shallots 2 tablespoons green peppercorns
2 tablespoons bourbon
1⁄4 cup (60 ml) heavy cream
FOR THE CREAMED SPINACH:
Kosher salt and freshly ground black pepper
3 (10-ounce/300 g) bags spinach
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
11⁄2 cups (360 ml) whole milk
2 tablespoons cream cheese
1 tablespoon ground nutmeg
METHOD
1. The day before cooking your lamb leg, par-cook the potatoes: Peel the potatoes, then cut them in half on the bias, so they are two fatties. Place in a medium stockpot and cover with cold water by a few inches. Place over high heat and bring to a boil; turn down heat to medium-low heat, add the kosher salt, and simmer until the potatoes are about 90 percent cooked. Drain the potatoes, place on a baking sheet, and refrigerate uncovered overnight. This works to dry out the outer layer of the potatoes so they get nice and crispy. Remove the potatoes from the refrigerator 30 minutes before roasting.
2. Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper. Pour the salt into a large bowl. Mix in the egg whites 1⁄3 cup (70 ml) at a time until you achieve a wet sand consistency.
3. Take one-third of the salt mixture and, on the prepared baking sheet, build a bottom platform 1⁄2 inch (1.25 cm) thick in the shape of the lamb leg.
4. Coat the lamb leg with a thin layer of canola oil and the black pepper. Place a few sprigs of rosemary on the layer of salt along with 3 crushed garlic cloves. Place the lamb leg on top of the salt and add the remaining rosemary and garlic to the top of the leg. Mold the remaining salt all over the lamb until completely encrusted and 1⁄2 inch (12 mm) thick all the way around.
5. Roast for about 11⁄2 hours, until an instant-read thermometer inserted into the thickest part of the lamb leg (without touching the bone) reads 130°F (54°C). Remove from the oven and allow the lamb to rest in the salt crust for 45 minutes. Increase the oven temperature to 400°F (205°C).
6. Roast the potatoes: Place the par-cooked potatoes in a nonstick casserole pan, drizzle the melted duck fat over the potatoes, and roast until golden brown and super crispy, 35 to 45 minutes, shaking the pan every 15 minutes to unstick any stuck potatoes. Season with sea salt. 7. Make the lamb sauce: While the potatoes are roasting, in a medium saucepan, reduce the lamb stock over high heat by two-thirds, until it’s at a demi-glace consistency. In a separate saucepan, melt the butter over medium heat, add the shallots, and cook for about 3 minutes, until translucent.
8. Add the green peppercorns and cook 30 seconds, then deglaze with the bourbon. Watch carefully to avoid setting it ablaze. Add the reduced lamb stock and cream, bring to a boil, and let reduce for 3 minutes. Cover and set aside.
9. Make the creamed spinach: While the potatoes are finishing up in the oven, bring a large stockpot full of salty water to a boil. Blanch the spinach in 3 batches, quickly dipping the spinach into the water until wilted, then scoop the spinach out and place in a colander to drain excess water. Place the spinach in a clean dish towel, squeeze out any excess liquid, then roughly chop.
10. Melt the butter in a medium saucepan over medium heat. Add the flour and slowly whisk in the milk. When the milk has all been incorporated, cook, stirring, for 5 minutes, or until the sauce thickens. Add the cooked spinach to the milk sauce, stir, then stir in the cream cheese until incorporated and season with salt, pepper, and the nutmeg. Keep warm with the lid on until ready for serving.
11. To reveal the lamb and serve: Crack the lamb out of its salt crust and wipe off any excess salt. Carve the lamb and arrange it on a platter. Pour the sauce over the lamb until it pools the entire plate to the rim. Serve the creamed spinach in a side bowl along with the crispy potatoes in their own separate bowl.