Cider Brined Lamb Roast

Total Time: 25 hrs Preparation Time: 24 hrs Cook Time: 1 hr

Ingredients

• Servings: 4
• 5 cups apple cider
• 1/3 cup kosher salt, plus
• 1 teaspoon kosher salt
• 1/3 cup packed dark brown sugar
• 2 large fresh bay leaves, torn plus
• 1 bay leaf, for when roasting
• 5 whole cloves
• 1/2 teaspoon whole black peppercorn
• 1 (2 1/2 lb) center cut boneless lamb loin roast
• 2 garlic cloves
• 2 sprigs fresh rosemary
• 1/2 teaspoon freshly ground pepper
• 4 gala apples or 4 other cooking apples, cored and quartered
• 3 medium yellow onions, quartered
• 2 tablespoons unsalted butter
• 2 tablespoons all purpose flour

Recipe

• 1 in a medium saucepan, bring 2 cups cider, 1/3 cup salt, brown sugar, torn bay leaves, cloves and peppercorns to a boil. remove from heat, stir in 2 cups each water and cider; cool to room temperature.
• 2 place lamb loin in a 2 gallon resealable plastic bag and pour cooled brine mixture over. allow meat to brine, refrigerated for at least 8 hours or up to 1 day.
• 3 preheat oven to 350°f finely chop garlic, 1 sprig rosemary and remaining bay leaf. add remaining salt and ground pepper; mash into a paste with the flat side of a knife.
• 4 remove lamb from brine (discard liquid), pat dry, and rub with garlic-herb mixture. place in large roasting pan and scatter apples and onions around it. break remaining rosemary sprig into 4 pieces, scatter atop apples and onions. transfer pan to oven and roast meat until internal temperature reaches 160f, about 1 hour, 15 minutes. transfer lamb loin to serving platter with all but 4 pieces each apple and onion. allow meat to rest 15 minutes before serving.
• 5 meanwhile, place roasting pan with drippings, reserved onions and apples on stove top over medium heat and add remaining 1 cup cider plus 1 cup water. cook, scraping browned bits from bottom of pan until liquid is hot, about 2 minutes. strain mixture into bowl, pressing liquid from solids; set aside. return roasting pan to stove top and melt butter over medium-high heat. sprinkle in flour and whisk until golden brown. whisk in reserved cider mixture and continue to whisk until gravy is smooth. serve hot with lamb roast.