Casa Zanni
Ingredients and quantities

Quantities for 4 people:

  • 1.5kg rack of lamb
  • 4tbsp of “Colline di Romagna PDO” extra-virgin olive oil
  • pepper
  • 1kg Cervia sea salt
  • 2 egg whites
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 sprig marjoram
  • 1 sprig mint
  • 1 glass dry white wine

Rack of Montefeltro lamb in Cervia salt crust

Type of recipe: Main courses


Click on the photos to enlarge

Preparation method:

Bone the rack of lamb, leaving the ribs uncovered. Finely chop the herbs and use to season the lamb. Place in an oven heated to 180°C for 18 minutes, then leave to stand. Whip the egg whites until they stand in firm peaks, fold in the salt and use the mixture to blanket the meat. Place in an oven heated to 200°C for 10 minutes. Remove the rack from the ovenproof-dish and pour over a glass of dry white wine. Continue to cook in the oven at 130°C for a further 25 minutes.



Print the recipePrint the recipe