Brined lamb roast

Last week we roasted some lamb but tried something new with it...brining. We have brined & roasted chicken many times before & it always turns out juicy & melt in your mouth tender. I read in this thread on the Wine Lover's Community food forum about an experiment with brined lamb vs. un-brined lamb. The brine is supposed to help rid the lamb of the gamey flavor & make it more tender. Most people don't like the 'lamb' taste, I do like it but still wanted to try it out. It worked too. It was so good. Each tasty morsel was so juicy & tender & the lamb taste was ever so faint. We had friends over & drank a bottle of Ch. Greysac & a magnum of Côtes du Ventoux Rouge, it was perfect. We didn't even have leftovers, that is how good it was.

I kind of winged my brine recipe & made way too much, but here it is...

3 qts. of Water
1/4 cup sea salt
a handful of each of the following...
black peppercorns
white pepper
anise seed
caraway seed
a few bay leaves

Boil for a few minutes, then let it cool & add your roast. Let this sit in the fridge for at least 8 hours, preferably overnight.

Roast at 350° for about 2 hours with potatoes, carrots & parsnips. Our roast was small so we left it in for about 1.5 hours & it came out perfect.

For desert Kimberly brought over a loaf of banana nut bread that rocked the party that rocks party. When we get the recipe we will post it. As long as Kimberly says it isn't a secret recipe. ;)

Give it a try & let me know what you think!



Post a Comment

Links to this post:

Create a Link

<< Home

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 2.5 License.