Flavor Recommendations: Savory Chipotle, Garlic & Herb, Original Hickory, Jamaican Jerk F.I.T. BrineTM
INGREDIENTS (4+ servings):
- 1 boneless leg of lamb
- 1oz (approxmately half of 1/3 cup) F.I.T. BrineTM per 1lb of lamb meat
- water
DIRECTIONS:
- Trim leg of lamb as necessary
- Place leg of lamb in a Ziplock bag
- Add F.I.T. BrineTM and water into bag per instructions on the package (1oz spices/1cup water for every 1lb of meat)
- Seal the bag and shake till spices and water are mixed. (~Note~ attempt to remove air before sealing)
- Allow leg of lamb to brine in the fridge for minimum 6hrs (~Optional~ if brining for less than 8 hrs, it may not be necessary to refrigerate while brining)
- ~Optional~ Take leg of lamb out of the fridge and allow time for it to reach room temperature (approx. 4 hrs, as part of the brining time)
- Preheat the over to 350°F
- Take leg of lamb out of the brine and place on a roasting rack
- ~Optional~ For added flavor strain the brine and set spice/herb mixture aside
- ~Optional~ Cut 3-4 inch slits in the leg of lamb. Rub some of the strained spice/herb mixture into the slits
- ~Optional~ Rub the remaining spice/herb mixture all over the outside of the leg of lamb
- Roast leg of lamb for about 1.5-2 hours to desired doneness ( medium-rare to medium doneness has internal temperature of ~ 135°F)
- Take the leg of lamb out of the oven and let it rest for about 20min
- Carve and serve with recommended side dishes (Found in the Vegetables & Sides Section)