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Ingredients
- ROSEMARY GARLIC BRINE
- 8 c hot water
- 8 c cold water
- 3 c kosher salt
- 1 c sugar
- leaves from 6 sprigs
- rosemary
- 1 clove garlic, peeled
- 8 c ice
- LAMB
- 1 bone-in lamb shoulder, about 8 pounds
- 1 large onion, cut into large chunks
- 2 large carrots, peeled and cut into large chunks
- 3 ribs celery, cut into large chunks
- 3 tablespoons grapeseed oil
- Coarse salt and freshly ground pepper
- Fresh rosemary leaves, for garnish
- .
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
BRINE
Directions
Combine the 8 cups hot water, the salt, and sugar in a large
saucepan. Bring to a boil over high heat and boil until the
salt and sugar dissolve. Remove from the heat and let cool.
Chop the garlic and rosemary in a food processor or by
hand. Pour the 8 cups cold water into a small cooler, a tub, a
clean heavy-duty trash bag, or another container just big
enough to hold whatever it is you are brining. Pour in the
cooled sugar/saltwater, the ice, and the chopped garlic and
rosemary. The ice will melt as the brine sits. Put a large,
heavy-duty trash bag in a large bowl or tub and carefully
pour in the brine. Add the lamb and push it down until it is
completely submerged. Press the air out of the bag, tie it
closed, and put the container and bag in the refrigerator for
3 days.
Step 2
LAMB
Preheat the oven to 300 degrees F.
Make a layer of
the vegetable chunks on the bottom of a roasting pan that
is large enough to fit the lamb. Pull the lamb from the brine
and discard the brine. Place the lamb on the vegetables
and roast until fork-tender, 4 to 5 hours. Let cool to room
temperature. Remove the cooled lamb to a cutting board
and remove the bones. The lamb should be tender enough
to pull the bones right out of the meat as whole as possible. Slice the lamb sections of meat as whole as possible. Slice the lamb
sections into 1-inch-thick pieces.
Step 3
Heat the oil in a large skillet
over high heat. Brown the lamb pieces in the hot oil until
crispy, 3 to 4 minutes per side, turning occasionally. Serve
the seared lamb pieces on a platter sprinkled with salt,
pepper, and fresh rosemary leaves.
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