When our church announced we would be moving locations for Sunday mornings to a Jewish Temple, we knew we wanted the first church lunch there to be inspired by the Jewish culture.
Clearly, lamb would HAVE to be on the menu.
After some research, we found an amazing local farm with fresh lamb available weekly. To order your own, go here.
RECIPE: Kosher Salt and Mint Crusted Lamb
1 leg or shoulder lamb roast (with or without the bone)
1 large bunch of fresh mint
1/3 cup kosher salt
2 tbsp kosher salt
up to 1 cup olive oil
1. in a blender, blitz the mint, 1/3 cup kosher salt, and add olive oil until the mixture blends into a thick, liquidy mixture
2. place the lamb roast and the mint mix into a ziplock bag and allow to marinate for one day
3. once you are ready to cook the lamb, preheat the oven to 190ºC or 375ºF
4. place the lamb in a roasting pan and pour over the remainder of the marinade then sprinkle 2 tbsp of kosher salt over the works
5. roast until cooked through - the FDA suggests a temperature of 145ºF or 63ºC
6. slice the roasted lamb and serve in the roast drippings