Salt Crust

I got all excited today because I thought we were going to make an ACTUAL salt crust around our lamb saddles today. You know the kind I'm talking about with the sea salt and the tap tap tap to get your deliciously briny perfectly cooked piece of meat out?....no. What it WAS was a dough with a great ratio of coarse salt in it...so it was a faux salt crust. A salt crust, like a pie crust, not a salt crust like a crust made out of salt. Get it? It was kind of lost in translation I think.

Basically we took this lamb loin, trimmed it down, made a parsley/garlic/breadcrumb/butter mixture on top, wrapped that bad boy in the faux salt crust, baked it, cut it out, and served it with the inedible crust as decoration. No tap tap tap. Heartbreaking.

Believe it or not but this was the LAST class in basic. Yowza. I knew the time would fly, but this was insane. We already did 30 lessons...amazing. So today was totally chill and relaxed and we had time to cut up extra protein to practice...and I sliced my finger up a bit with my deboning knife just to spice things up.

Here's the picture of the bottom of the faux salt crust after sawing it open to retrieve the lamb.