Brined Lamb Roast With Roasted Peaches

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 5 lbs center cut bone-in lamb roast (about)
• 1 gallon water
• 1 cup kosher salt
• 1 cup brown sugar
• 1 tablespoon whole black peppercorn
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 5 cloves garlic, crushed
• 1 teaspoon allspice berry
• 2 -4 bay leaves
• salt & freshly ground black pepper
• olive oil
• 2 -4 sprigs fresh rosemary
• 4 large carrots, peeled
• 1 head garlic, top cut off
• 1 onion, halved
• 4 shallots, halved
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon whoile mustard seeds (optional)
• 2 tablespoons fresh rosemary
• 1 dozen peaches, pitted and halved or 2 (28 ounce) cans peaches, drained (1 cup of syrup reserved)
• olive oil
• 2 cups apple juice
• 1 -3 tablespoon butter

Recipe

• 1 place brine ingredients, water through bay leaves, in a large plastic juice container.
• 2 i like to mix the brine ahead of time in a giant plastic container to be sure the sugar and salt dissolve.
• 3 i usually do this the night before, and refrigerate.
• 4 line a large stockpot or roasting pan with a plastic garbage bag, large enough to fit the roast and the liquid.
• 5 place lamb roast in bag, and pour brine mixture over the meat.
• 6 tie the bag tightly at the top, so that the entire roast is submerged in the liquid.
• 7 refrigerate for 6 hours (i flipped it once after 3 hours) remove lamb from the brine, and pat dry with paper towels.
• 8 preheat oven to 400 degrees.
• 9 note about the roast: i find better results if the fat layer is left on.
• 10 please do not over trim this part, or roast will become too dry.
• 11 season entire roast generously with salt and pepper.
• 12 lay the fresh rosemary sprigs over top, and tie the roast with butcher’s twine, securing the meat a bit more snugly to the bone, which will help it hold it’s shape and cook evenly.
• 13 coat roasting pan with olive oil and set over two burners over high heat, until oil is almost smoking.
• 14 sear the lamb, fat side down until it has a nice caramelized color.
• 15 repeat this for all sides of the roast.
• 16 this should be about 10-15 minutes.
• 17 add the halved carrots, onion, garlic, shallots and a few more sprigs of rosemary to the pan.
• 18 place roast in oven, and cook until a meat thermometer inserted into the thickest part registers 150 degrees (about 1 1/2-1 hour 45 minutes) for the peaches: if fresh peaches are available, wisk together balsamic vinegar, honey, mustard seeds (if using), rosemary, and ¼ cup olive oil.
• 19 if fresh peaches are not available, used the canned, omit the honey in the marinade.
• 20 you may use a bit of the reserved peach juice to taste instead place peaches in roasting pan, and pour marinade over them.
• 21 give them a toss with your hands and place cut side down.
• 22 roast in oven for about 15 minutes, or until the fresh peaches are soft.
• 23 when lamb is finished, remove it to a cutting board, and let rest while you make the sauce.
• 24 remove aromatics and vegetable from the roasting pan, and set it back up on the stove on medium heat.
• 25 deglaze the pan with the apple juice, and scrape up the browned pieces stuck to the bottom.
• 26 let this simmer and reduce by about a third.
• 27 add salt and pepper to taste, and wisk in butter.
• 28 remove twine from the roast, carve slices, and serve with sauce and roasted peaches.