INGREDIENTS

INSTRUCTIONS

Preheat the oven to 450 degrees. Lightly oil a large baking sheet. In
a large skillet, heat the oil over high heat. Add the lamb loins and
cook, turning occasionally, until seared on all sides. Transfer to a
platter and refrigerate until completely cooled. Brush each lamb loin
with the mustard. Combine the thyme, tarragon, and parsley on a  plate,
and roll each loin in the herbs to coat. Divide the dough in  half.
According to the directions in the Salt Crust Dough recipe,  roll out
each portion as thinly as possible. Wrap each loin  completely with
dough. Place on the prepared baking sheet. Bake for  10 minutes for
rare meat, or longer, if desired. Remove from the oven  and let stand
for 10 minutes. Using a hammer or the back of a heavy  knife, crack the
crust, brushing off any clinging crust with a clean  kitchen towel.
Carve the lamb crosswise into thin slices, season with  the pepper, and
serve immediately on warmed plates. This recipe  yields 4 servings.
Source: "CHEF DU JOUR - (Show # DJ-9393) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-31-1999 by Joe Comiskey -
joecomiskey@netzero.net"  Recipe by: Terrance Brennan  Converted by
MM_Buster v2.0l.

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