Danish Lamb With Crackling

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 5 lbs lamb roast, with thick layer of fat (neck or shoulder works well)
• 1 tablespoon coarse salt or 1 tablespoon kosher salt
• 1 teaspoon ground cloves (you may substitute allspice or fennel, according to taste)
• 1 teaspoon whole mustard seeds
• 5 bay leaves, crumbled into small pieces
• 3 cups boiling water

Recipe

• 1 preheat oven to 450°f dry lamb roast as much as possible with a paper towel.
• 2 using a sharp knife, cut halfway through the fat layer (but not the meat) in horizontal lines 1/2" apart. then make vertical lines 1/2" apart, making a cross-hatch pattern.
• 3 in a small bowl, combine the salt, cloves, mustard seeds, and crumbled bay leaves. rub the mixture into the lamb roast, making sure to work it into the fat layer.
• 4 place in a deep roasting pan and roast for about 30 minutes or until top is crackling and golden brown. reduce heat to 350°f and carefully pour the water into the pan.
• 5 cook another hour, or until meat reaches 160°f.
• 6 remove crackling from roast, cut roast into slices, and serve crackling with the roast.