Salt-baked Lamb In Adobo

Total Time: 6 hrs 35 mins Preparation Time: 6 hrs Cook Time: 35 mins

Ingredients

• Servings: 6
• 6 large garlic cloves, chopped
• 3 tablespoons fresh flat-leaf parsley, chopped
• 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
• 1 tablespoon smoked sweet spanish paprika
• 1 teaspoon hot paprika (or cayenne pepper)
• 1/2 teaspoon black peppercorns
• 3 tablespoons wine vinegar (best quality)
• 1 tablespoon olive oil
• 1 (2 1/2-3 lb) lamb loin
• 3 cups coarse kosher salt
• 5 large egg whites, beaten

Recipe

• 1 place the garlic, parsley, oregano, sweet and hot paprikas, peppercorns, vinegar, and olive oil in a mini food processor and process until a coarse paste forms. place the lamb in a glass bowl and rub the spice paste all over it. cover the lamb with plastic wrap and refrigerate it for 4 to 6 hours. let it come to room temperature before baking.
• 2 preheat the oven to 375º.
• 3 place the salt and egg whites in a large bowl and stir until evenly moistened. the paste should just hold together. if it doesn't, sprinkle in a little water.
• 4 line a rimmed baking sheet with foil and place the lamb on it. coat the lamb completely with the salt paste. bake the lamb until cooked through, about 35 minutes. to test for doneness, insert an instant-read thermometer through the salt crust into the center of the loin; it should register 155º. if it's not quite there yet, bake the lamb 7 to 10 minutes longer.
• 5 transfer the lamb to a cutting board and let it rest for 5 minutes. using a wooden spoon, tap the salt crust to crack it and lift it off in large pieces. using a paper towel, gently wipe off any excess salt from the meat. cut the lamb into slices and serve with the tangy cilantro mojo.