Lamb shank in a coarse Guérande sea salt crust with small spring vegetables

The night before, brush the lamb shanks with olive oil and sprinkle with thyme and chopped garlic. Cover with cling film and keep in the fridge for 24 hours.

The next day, preheat oven to 180°C. In a mixing bowl, mix the 3kg coarse Guérande sea salt, 3 egg whites and 2 tablespoons Jamaica pepper.

Line the bottom of an oven-proof dish with the mixture. On top of the salt bed, add a generous layer of lemon thyme, then place the lamb shanks on top. Cover with the rest of the lemon type, and the remaining coarse salt. Oven cook for 1 hour 30 minutes.

Meanwhile, prepare the small spring vegetables. Wash – peel if necessary – then simply steam. With a few drops of olive oil and a sprinkling of milled Guérande salt, your vegetables are ready to eat!

Just before serving, open the salt crust and remove the piping hot, tender and flavoured lamb shanks. Now simply serve with their spring vegetable side.