Lamb in rosemary-salt dough

2 cups plain flour
1 cup cooking salt
2 stalks rosemary,leaves,removed,finely chopped
1 cup water
1 lemon,thinly sliced
Extra 4 stalks rosemary
2 kg leg of lamb
6 cloves garlic ,peeled and halved
1 tbsp olive oil
2 tbsp sumac

Method :

# Preheat oven to 200”C
Line a baking dish with baking paper.
Put flour in medium mixing bowl
Add salt and rosemary,and stir to combine.
Make a well in the centre of the dry ingredients,
Add water and stir until soft dough form.
Turn dough out onto a floured board and knead until smooth and no longer sticky.

# Trims shank from lamb and bake with the salt-crusted leg or discard.
Ley leg right-side down on top of the dough.
Bring dough up and over lamb to completey cover it,
Then press edges together to seal.

# Put leg of lamb seem-side down into prepared baking dish.
Cook for 30 minutes then reduce heat to 180”C and cook for 45 minutes.
Remove from oven ,and stand for 5 minutes before breaking the salt crust.
Remove and discard the salt crust,slice the lamb and serve.

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Preparation time : 25 mins
Cooking time 1 hours 15 mins
Serve 4