Loin of lamb in salt crust

Yield: 4 servings
Olive oil; for baking sheet
2 tablespoon Olive oil
2 Boneless; trimmed lamb loins (14 oz ea)
2 tablespoon Dijon mustard
2 tablespoon Chopped fresh thyme
2 tablespoon Chopped fresh tarragon
2 tablespoon Chopped fresh parsley
½ Recipe Salt Crust Dough; (see recipe)
Freshly-ground black pepper; to taste

Preheat the oven to 450 degrees. Lightly oil a large baking sheet. In a large skillet, heat the oil over high heat. Add the lamb loins and cook, turning occasionally, until seared on all sides. Transfer to a platter and refrigerate until completely cooled. Brush each lamb loin with the mustard. Combine the thyme, tarragon, and parsley on a plate, and roll each loin in the herbs to coat. Divide the dough in half. According to the directions in the Salt Crust Dough recipe, roll out each portion as thinly as possible. Wrap each loin completely with dough. Place on the prepared baking sheet. Bake for 10 minutes for rare meat, or longer, if desired. Remove from the oven and let stand for 10 minutes. Using a hammer or the back of a heavy knife, crack the crust, brushing off any clinging crust with a clean kitchen towel. Carve the lamb crosswise into thin slices, season with the pepper, and serve immediately on warmed plates. This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show # DJ-9393) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Terrance Brennan Converted by MM_Buster v2.0l.

Salt crust dough
Categories: Dujour09
Yield: 1 servings
8 cup Kosher salt
8 cup All-purpose flour; plus additional
For rolling out dough
¼ cup Dried oregano
¼ cup Dried thyme
¼ cup Chopped dried rosemary
¼ cup Fennel seeds
¼ cup Cumin seeds
8 Egg whites
4 cup Cold water

Place all of the ingredients in a large bowl and knead in the bowl until completely mixed. Cover with plastic wrap and refrigerate for at least 1 hour or overnight. When ready to use, dust a large piece of parchment paper with flour. Place a portion of the dough on the paper and cover with a second piece of parchment. Using a rolling pin, roll out the dough to 1/4-inch thickness. Remove the top piece of parchment. Invert the dough over the food to be covered and remove the other sheet of parchment. Adjust the shape of the dough and remove any excess as needed. This recipe yields enough dough for 4 chickens or lamb loins. Source: "CHEF DU JOUR - (Show # DJ-9393) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Terrance Brennan Converted by MM_Buster v2.0l