For the lamb
In a very hot frying pan seal off the seasoned Scotch lamb leg, ensuring an even golden brown colour. Allow to cool down.
For the salt and lavender crust
To make the crust, mix the flour, egg whites and dried lavender with the water to form a paste. Add both types of salt and knead well. Refrigerate.
Cooking the Scotch lamb
Roll out the crust and place a sprig of rosemary onto the spot in which the lamb will be placed. Cover with the crust. Brush with egg wash and cook at 200°C/400°F/Gas mark 6 for 35 minutes. Allow to rest and serve at the table encased by the crust.