Rotisserie Peach And Ginger Lamb Roast

Total Time: 7 hrs 30 mins Preparation Time: 6 hrs 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 tablespoons sea salt
• 1/2 cup sugar
• 4 cups hot water
• 3 lbs lamb loin roast (brined for 4 - 6 hours)
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 2 cloves garlic, minced
• 2 teaspoons peeled and grated fresh ginger
• 1/2 cup chopped onion
• 2 cups peeled pitted and coarsely chopped ripe peaches
• 2 teaspoons fresh lemon juice
• 2 teaspoons ground ginger
• 2 tablespoons firmly packed light brown sugar

Recipe

• 1 dissolve the salt and sugar in the water, then soak the lamb in the brine for 4-6 hours; remove from the brine, rinse well, dry thoroughly with paper towels and proceed with the recipe.
• 2 brush the roast with 1 tablespoon of vegetable oil and rub all over with the salt, pepper, garlic, and fresh ginger; load the roast the spit rod assembly and roast until an instant-read meat thermometer inserted into the thickest part registers 160 degrees, about 20 minutes per pound.
• 3 heat the remaining 1 tablespoon of vegetable oil in a small saucepan over medium heat; add the onion and cook, stirring, until softened, about 3 minutes; add the peaches, lemon juice, ground ginger, and brown sugar and simmer until the mixture reduces and thickens, 15 to 20 minutes; keep the sauce simmering while the lamb is roasting.
• 4 baste during the last 20 minutes of cooking time by stopping the rotisserie and brushing the peach sauce on the roast, continue to stop and baste every 5 minutes or so; when the roast is done remove it from the rotisserie and cover it loosely with aluminum foil and allow it to rest for 15 minutes; carve the roast and serve with any remaining peach sauce on the side (after a vigorous boil).