LEG OF LAMB IN SALT CRUST - w/ Glazed Coconut Carrots

SALT CRUST
10 ounces fine table salt
1/4 pound sea salt
2 pounds white flour
2 eggs

Mix all ingredients in a bowl and knead for a couple of minutes; if necessary, sprinkle with a small amount of water to make ingredients adhere to each other; dough must be hard, not sticky!  Allow to rest in refrigerator for a minimum of 2 hours.

FOR LEG OF LAMB
1 small leg of lamb
Salt & pepper to taste
8 ounces creole bread crumbs
8 ounces fresh parsley
2 Tbsp. coconut oil

Sprinkle leg of lamb with salt and pepper.  Place with coconut oil in roasting pan, over high flame and allow to become brown and crispy, about 2 minutes.  Mix bread crumbs with chopped parsley and roll the meat on this mixture while pushing it firmly.  Roll salt dough to 1/2 inch thickness and place meat on it.  Wrap salt dough all around meat and brush top with beaten egg yolks.  Remove from oven and allow to rest on stove 9on top of oven) for 20 minutes before serving.

GLAZED COCONUT CARROTS
Small pot of salted, boiling water
1 pound carrots scooped into small balls
3 Tbsp. coconut oil
4 ounces shredded coconut or coconut flakes
3 Tbsp. white sugar
3 Tbsp. orange juice

Scoop carrots into small balls using a Parisian scoop.  Boil for about 3 minutes.  Heat coconut oil in separate pot.  Add shredded coconut and allow to color slightly.  Add carrots, sugar, and orange juice.  Keep on high fire and stir constantly until all liquids are reduced. 

FOR SAUCE
4 ounces lamb stock
4 ounces dark rum
4 ounces cold butter cubes

Reduce lamb stock with rum to one half of original amount.  Stir in cold butter cubes. 

FOR SPATZLI
3 egg yolks
1 pound flour
Hot water as needed

Mix egg yolks and flour until a firm but liquid dough forms; add hot water as needed.  Drop small spoonfuls of dough into salted, boiling water.  Cook spatzlis for 4 minutes and strain.

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