Brined Lamb Roast 1981

Total Time: 27 hrs Preparation Time: 24 hrs Cook Time: 3 hrs

Ingredients

• Servings: 6
• 8 cups cold water
• 1/4 cup coarse salt
• 3 tablespoons granulated sugar
• 3 whole cloves
• 1 cinnamon stick
• 2 tablespoons peppercorns
• 2 smashed garlic cloves
• 3 slices bacon
• 1 lamb roast

Recipe

• 1 place in a saucepot the water, salt, sugar and bring to a rolling boil.
• 2 add in the cloves cinnamon stick, peppercorns and crushed garlic, and simmer for 20 minutes.
• 3 remove from heat and cool completely.
• 4 plunge in your roast of lamb and marinate in fridge overnight.
• 5 next day remove from the brine and dry completely.
• 6 place in roasting pan and cover with the strips of bacon, salt and pepper.
• 7 do not cover and roast slowly at 250 to 275°f but no less than 250°f, to the internal temperature of 140°f.
• 8 remove and allow to rest before serving.
• 9 make a brown gravy with the drippings.