Orange-brined Lamb Loin

Total Time: 1 hr 50 mins Preparation Time: 45 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 10
• 3 cups water, divided
• 1 1/2 tablespoons grated orange rind
• 4 cups fresh orange juice
• 1/2 cup kosher salt
• 1/4 cup packed brown sugar
• 1/4 cup low sodium soy sauce
• 2 cups ice cubes
• 1 (3 lb) boneless lamb loin, trimmed
• 1/4 cup orange marmalade
• 2 tablespoons fresh orange juice
• 1 tablespoon low sodium soy sauce
• orange slice
• parsley sprig

Recipe

• 1 in a small saucepan, combine 1 cup water and orange rind; bring to a boil; remove from heat; pour into a large bowl; cool to room temperature.
• 2 add 2 cups water, 4 cups juice, salt, sugar, and ¼ cup soy sauce; stir until the salt and sugar dissolve.
• 3 pour salt mixture into a 2 gallon zip-lock plastic bag; add in ice and lamb; seal.
• 4 refrigerate 24 hours, turning bag occasionally.
• 5 preheat oven to 450°.
• 6 combine marmalade, 2 tablespoons juice, and 1 tablespoon soy sauce; bring to a boil; cook 10 seconds or until marmalade melts; remove from heat.
• 7 remove lamb from bag; discard brine.
• 8 pat lamb dry with paper towels; place lamb on roasting pan coated with cooking spray.
• 9 bake for 15 minutes; decrease temperature to 325°, bake 45 minutes.
• 10 brush marmalade mixture over lamb; bake 5 minutes or until thermometer inserted into thickest portion reads 155°.
• 11 place lamb on a platter; cover with foil; let stand 15 minutes.
• 12 garnish with orange slices and parsley.