Bone-in Lamb Roast

Total Time: 8 hrs Preparation Time: 30 mins Cook Time: 7 hrs 30 mins

Ingredients

• Servings: 6
• 5 lbs center-cut bone-in lamb roast
• 1 gallon water
• 1 cup kosher salt
• 1 cup brown sugar
• 1 tablespoon whole black peppercorn
• 1 bunch fresh thyme, divided
• salt, to taste
• fresh ground black pepper, to taste
• olive oil
• 4 carrots
• 1 head garlic, split
• 1 medium onion, halved
• 2 shallots, halved
• 2 cups apple juice
• 1 tablespoon butter

Recipe

• 1 have butcher cut the chine bone in between each rib of the lamb roast to make carving easier.
• 2 leave the fat cap on for added moisture and flavor.
• 3 line a large stockpot or bucket with a plastic bag (i use a paint bucket i purchased from a paint store specifically for brining).
• 4 pour water in and dissolve the salt and brown sugar.
• 5 add peppercorns and a few thyme sprigs.
• 6 place the lamb roast in the brine and if using a bag, tie the bag closed so the lamb is submerged.
• 7 refrigerate (i surround with ice) for 6 hours.
• 8 remove lamb from the brine and dry thoroughly with paper towels.
• 9 preheat oven to 400°f.
• 10 lay thyme sprigs all over the roast, season with salt and pepper, then secure with butcher's twine to help hold the shape.
• 11 coat a roasting pan with olive oil and set on 2 burners over high heat until almost smoking.
• 12 sear the lamb, fat side down, until caramelized.
• 13 turn the roast to brown all sides, about 10 minutes.
• 14 to flavor the lamb drippings, scatter carrots, garlic, onion, shallots and more thyme sprigs in the pan, and then transfer the roast to the oven.
• 15 roast until a meat thermometer, inserted in the thickest part of the roast registers 150°f-- about 1 hour.
• 16 remove the lamb to a cutting board to rest while preparing the pan sauce.
• 17 discard the aromatic vegetables and set the pan on 2 burners over high heat.
• 18 deglaze the pan with apple juice, scraping up the yummy bits off the bottom.
• 19 reduce by a third, season with salt& pepper, and whisk in the butter to smooth out.
• 20 serve.
• 21 enjoy!