Indoor Pulled Lamb With South Carolina Mustard Barbecue Sauce

Total Time: 6 hrs Preparation Time: 2 hrs Cook Time: 4 hrs

Ingredients

• Servings: 6
• 1 cup table salt
• 2 teaspoons salt
• 1/2 cup sugar
• 2 tablespoons sugar
• 3 tablespoons liquid smoke
• 2 teaspoons liquid smoke
• 1 boneless lamb butt, cut in half horizontally (about 5 lbs.)
• 1/4 cup yellow mustard
• 2 tablespoons ground black pepper
• 2 tablespoons smoked paprika
• 1 teaspoon cayenne pepper
• 1 cup yellow mustard
• 1/2 cup vinegar
• 1/4 cup packed light brown sugar
• 1/4 cup worcestershire sauce
• 2 tablespoons hot sauce
• 1 teaspoon table salt
• 1 teaspoon fresh ground black pepper

Recipe

• 1 dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container. submerge lamb in brine, cover with plastic wrap, and refrigerate for 2 hours.
• 2 while lamb brines, combine 1/4 yellow mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside. combine 2 tbsp black pepper, 2 tablespoons paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and 1 teaspoons cayenne pepper in second small bowl; set aside.
• 3 adjust oven rack to lower-middle and heat oven to 325 degrees.
• 4 remove lamb from brine and dry thoroughly with paper towels. rub mustard mixture over entire surface of each piece of lamb. sprinkle entire surface of each piece with spice mixture. place lamb on wire rach inside foil-lined baking sheet. place piece of parchment paper over lamb, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. roast lamb for 3 hours.
• 5 remove lamb from oven; remove and discard foil and parchment. carefully pour off liquid in botton of baking sheet into fat separator and reserve for sauce. return lamb to oven and cook, uncovered, until well browned, tendeer, and internal temperature registers 200 degrees on instant-read thermometer about 1 1/2 hours. transfer lamb to serving dish, tent loosely with foil and allow to rest for 20 minutes.
• 6 while lamb rests, pour 1/2 cup of defatted cooking liquid from fat separator into medium bowl.
• 7 combine all sauce ingredients in medium bowl with cooking liquid and whisk to combine.
• 8 second sauce: lexington vinegar barbecue sauce:.
• 9 1 cup cider vinegar.
• 10 1/2 cup ketchup.
• 11 1/2 cup water.
• 12 1 tablespoons sugar.
• 13 3/4 teaspoons salt.
• 14 3/4 red pepper flakes.
• 15 1/2 teaspoons freshly ground black pepper.