The Denver Post this week ran a recipe for Salt Crusted Leg of Lamb.
Here is an excerpt:
Preheat oven to 300 degrees. Mix salt, egg whites and enough water to make a pastelike consistency. Place lamb in a roasting pan and cover completely with salt crust mixture, cook 1 to 1 1/2 hours or until a thermometer reads 120 degrees. Let rest for 30 minutes while it continues to cook in the crust.
This is for a 6-8 pound leg, but they say to cook it for about an hour at 300 degrees.
This can't be right. I am tempted to try 400 degrees for about an hour.
Does anyone have any suggestions?