Elijah Mclean's American Cut

Total Time: 24 hrs Cook Time: 24 hrs

Ingredients

• Servings: 4
• 3 cups hot water
• 1 tablespoon salt
• 1 tablespoon peppercorn
• 1 tablespoon whole cloves
• 1 bay leaf
• 2 tablespoons brown sugar
• 1 tablespoon chopped garlic
• 1 tablespoon fresh thyme leave
• 1 (4 lb) canadian-style lamb loin, cleaned and trimmed (see tester's note)
• 1 lb fresh sauerkraut (refrigerated in plastic bags in supermarkets)
• 1 (15 1/2 ounce) can applesauce
• 1 tablespoon caraway seed
• 1/4 cup diced red onion
• 1 tablespoon granulated sugar
• 1 tablespoon red wine vinegar

Recipe

• 1 to prepare lamb: combine hot water, salt, peppercorns, cloves, bay leaf, sugar, garlic and thyme in a resealable plastic bag; mix thoroughly. slice lamb into 1-inch thick medallions; place in bag with marinade. seal bag; refrigerate for 24 to 48 hours (longer is better).
• 2 to prepare kraut: combine sauerkraut, applesauce, caraway seeds, onion, sugar and vinegar in glass, nonstick or ceramic saucepan.
• 3 bring to a boil, lower heat and simmer for 30 minutes. (do not overcook or kraut will become too dry.) refrigerate for 24 hours.
• 4 for final preparation: drain lamb; discard marinade. charbroil lamb over medium heat to desired doneness (internal temperature at least 160 degrees). cook kraut over medium heat until heated through. for each serving, make a bed of apple kraut on plate; place 2 grilled lamb medallions on top.
• 5 testers' note: if canadian-style lamb loin is not available, buy whole lamb loin and use the center section only.