SALT LAMB RECIPE

Steps:

• Finely chop fennel seeds, lemon peel, rosemary, peppercorns, and bay leaves in a food processor. Transfer 3/4 cup of mixture to a bowl; stir in oil.
• Heat broiler with rack in middle of oven. Place lamb on a rimmed baking sheet; rub with oil. Broil until browned, flipping once, about 10 minutes. Transfer to a wire rack set on another baking sheet; let cool. Reduce oven to 350 degrees.
• Combine remaining herb mixture with salt in a large bowl. Stir in egg whites and 1 cup water. Rub herb oil over lamb. Mound 3 cups of salt mixture in middle of a roasting pan. Place lamb on top. Pack remaining salt on lamb to cover as best as possible. Bake until a thermometer inserted in thickest part (without touching bone) registers 145 degrees, about 90 minutes. Remove salt crust, brushing off bits. Let lamb stand 30 minutes; carve and serve, with lemon wedges.

Steps:

• Preheat the oven to 350°. In a large bowl, stir the kosher salt and tarragon into the water. The mixture should be slushy; if you squeeze a handful, it should just hold together. At either end of a large roasting pan, using half of the salt mixture, form 2 ovals slightly larger than the lamb racks.
• In a large skillet, heat the 3 tablespoons of olive oil. Add the lamb, meaty side down, and cook over moderately high heat until browned, about 4 minutes. Turn the racks and brown the tops and sides for 2 minutes each. Set the racks on the beds of salt and let the lamb cool slightly.
• Pat the remaining salt mixture over and around the lamb racks to cover the meat completely. Roast for 25 minutes, until an instant-read thermometer inserted in the center of the meat registers 135°. Remove from the oven and let rest for 5 minutes.
• Remove the salt crust and brush any remaining salt off the meat. Brush the lamb with olive oil, then cut into single chops for serving. Sprinkle with flaky sea salt.