Herb-crusted rack of lamb
Recipe provided by François, Chef at the Belambra Hotel in Dourdan
Mix 400 g of flour and 250 g of coarse salt together in a salad bowl. Add 1 egg white and 100 ml water. Shape the dough into a ball and leave to rise. Sprinkle it with thyme and stretch it thinly. Preheat the oven to 240 °C. Wrap the dough around an 800 g rack of lamb with bones trimmed and exposed. Coat the crust with cumin, thyme, rosemary and pepper. Roast for 35 minutes, break the salt crust and serve.