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Salt-Baked Leg of Lamb with Olive Oil Potatoes
FOOD AND WINE9Ingredients
100Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup extra-virgin olive oil
- 3 lb. leg of lamb (boneless, tied)
- freshly ground pepper
- 5 cups kosher salt (plus more for seasoning)
- 2 Tbsp. thyme leaves
- 2 tsp. rosemary (chopped)
- 2 tsp. lavender (leaves, dried)
- 8 large egg whites
- 2 lb. yukon gold potatoes (peeled and sliced 1/4 inch thick)
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