Tennessee Lamb Loin With Whiskey, Brown Sugar, And Mustard
Total Time: 2 hrs 10 mins
Preparation Time: 40 mins
Cook Time: 1 hr 30 mins
Ingredients
- Servings: 6
- 1/2 cup coarse salt
- 1/2 cup sugar
- 1/2 cup fresh ground black pepper
- 1/2 cup sweet paprika
- 1 (2 1/2-3 lb) center-cut lamb loin
- 3 tablespoons tennessee whiskey
- 3 tablespoons dijon mustard
- 1/2 cup firmly packed brown sugar
- 4 slices bacon
- 3 tablespoons salted butter
- 3 tablespoons brown sugar
- 3 tablespoons dijon mustard
- 3 tablespoons tennessee whiskey
- 2 cups ketchup
- 1/2 cup firmly packed brown sugar
- 6 -8 tablespoons fresh lemon juice
- 1 teaspoon grated lemon zest
- 2 tablespoons molasses
- 1 tablespoon worcestershire sauce
- 1 1/2 teaspoons liquid smoke
- 2 teaspoons dry mustard
- 1 teaspoon onion powder
- 1/2 teaspoon fresh ground black pepper
- 2 cups wood chips, soaked for 1 hour in water to cover, then drained
Recipe
- 1 make nashville sweet: combine all the ingredients in a saucepan; whisk to mix.
- 2 let the sauce gradually come to a simmer over medium heat; simmer until thick and flavorful, 8-10 minutes; if not serving sauce immediately, let cool to room temperature; transfer to clean glass jars and refrigerate until ready to serve; bring to room temperature before using.
- 3 make the rub: add rub ingredients to a bowl; stir to mix (or use your fingers); stor rub in an airtight jar away from heat or light (keeps for 6 months); makes 2 cups; total amount used in this recipe is 2 tablespoons.
- 4 make the lamb: butterfly the lamb loin—using a very sharp knife, cut the roast almost in half lengthwise through one side (stop about 1-inch from the opposite side).
- 5 open the roast up as you would a book.
- 6 sprinkle the inside of the roast with 1 tablespoon of the whiskey; let is marinate for 5 minutes.
- 7 sprinkle a third of the rub (remember total amount of rub used it 2 tablespoons, so 1/3 of that amount) over the inside of the roast.
- 8 spread the mustard on top with a spatula; sprinkle the brown sugar on top of mustard.
- 9 sprinkle the remaining 2 tablespoons whiskey on top of the brown sugar.
- 10 fold the roast back together (like closing a book); sprinkle the remaining rub over the outside.
- 11 cut four 12-inch pieces of butcher̢۪s string; position the pieces of string on your work surface so they are parallel and about 2 inches apart.
- 12 place a slice of bacon across the strings so that it is perpendicular to and in the center of them.
- 13 set the roast on top of the bacon, positioning its long side parallel to the bacon.
- 14 place a slice of bacon on top of the roast; press the remaining 2 slices against the long sides of the roast.
- 15 tie each piece of string together around the roast so that they hold the slices of bacon against it; set roast aside.
- 16 to make the glaze: combine the glaze ingredients together in a saucepan; boil until syrupy, 4-6 minutes; set the glaze aside.
- 17 set up grill for indirect grilling and preheat to medium (if using a gas grill, place all of the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease the heat to medium; if using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, then toss all of the wood chips on the coals).
- 18 when ready to cook, place the lamb roast on the grate, over the drip pan and away from the heat; cover the grill.
- 19 cook roast until cooked through, 1 to 1 ½ hours; test for doneness by inserting an instant read thermometer into the side of the roast; internal temperature should be about 160°.
- 20 start basting the roast with some of the glaze after 30 minutes and continue basting every 15 minutes.
- 21 transfer cooked roast to a cutting board; let rest for 5 minutes; remove and discard strings; slice roast crosswise and drizzle any remaining glaze over it.
- 22 serve with nashville sweet.
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