Beautiful Briny Sea Salt meets Stuffed Leg of Lamb

Full disclosure, I am a big lover of salt. As most chef's will tell you, a dish that is not seasoned perfectly, that's salt and pepper, is kind of not worth serving. A few weeks back I received an unexpected surprise: a box chock-full of salty and sweet treats from local Atlanta artisan food purveyor Beautiful Briny Sea, along with sugars that I will be using for baking, but most importantly be using for cocktails (watch out for these new recipes on the blog soon).I decided to try these flavor salts, thoughtfully infused with herbs and spices on a few of my favorite recipes. Last weekend for Sunday supper I made one of our family favorites from Picture Perfect Parties: stuffed leg of lamb, generously stuffed with Meyer lemons, green olives, rosemary and garlic. I liberally used my favorite salt, Magic Unicorn (it is indeed magically delicious) on the outside of the lamb. It was spectacular. Here's the recipe below, I used about 1 tablespoon (plus a little more:-) and massaged the salt into the lamb before stuffing and tying it up.

Roast Stuffed Leg of Lamb with Lemon and HerbsServes 6-8

For the lamb, you will need:- 1- 4 Pound boneless leg of lamb +kitchen string. Note: Some stores sell this already rolled and secured in a netting. You need to remove this if so.To prepare the lamb before stuffing:Liberally sprinkle then rub the outside of the lamb with Magic Unicorn salt, about 1 tablespoon, plus a little extra. Set aside and prepare the stuffing.

Lemon and Herb Stuffing

You will need:- 3 tablespoons olive oil- 3 tablespoons butter- 4 cloves chopped garlic- 1 cup panko bread crumbs- ½ cup green olives chopped- ½ cup raisins *optional- 2 small lemons cut into small wedges, toss the lemon wedges in ½ teaspoon sea salt *note Meyer lemons , should be used if available- 3 tablespoons chopped fresh rosemary- 2 tablespoons fresh thyme- ½ cup chicken stock- 1 teaspoon pepper to finish stuffed lambTo prepare stuffing:Heat oil and butter add garlic sauté until lightly browned medium heat 3 to 4 minutes. Add remaining ingredients and sauté for 5 minutes until combined. Set aside.Preheat the oven to 425 degrees FPlace the leg of lamb on a cutting board lined with butcher or parchment paper lie the lamb flat top side down.Place the stuffing into the middle of the roast mounding it into the middle.Wrap the sides of the lamb around the stuffing tuck in the ends and tie the lamb with kitchen string, sealing the stuffing.Place the stuffed lamb on a rack in a roasting pan fattest side up.  Roast at 425 for 15 min. Reduce heat to 325 and roast 30 to 45 minutes or until desired degree of doneness., for medium rare it should read 130 degrees to 135 degree F. Once it’s reached this temperature, remove it from the oven and let rest for 15 minutes.Carve into slices and serve.