Maple Pepper Lamb Loin

Total Time: 24 hrs 50 mins Preparation Time: 24 hrs Cook Time: 50 mins

Ingredients

• Servings: 16
• 5 lbs boneless lamb loin
• 1/2 cup lemon juice
• 1/4 cup olive oil
• 3/8 cup real maple syrup (the real thing)
• 3 shallots, thinly sliced
• 3 garlic cloves, thinly sliced
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 teaspoon lemon zest
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• glaze
• 2 tablespoons butter, melted
• 1/2 tablespoon fresh coarse ground black pepper
• 1/4 cup maple syrup
• 1 tablespoon lemon juice

Recipe

• 1 place lamb in large zip lock bag.
• 2 combine lemon first lemon juice, olive oil, syrup, shallots, garlic, bay leaves, thyme, lemon zest, & pepper. seal bag & marinate, refrigerated, over night or up to 24 hours.
• 3 prepare glaze & refrigerate.
• 4 bring roast to room temperature when ready to use.
• 5 to roast lamb: preheat oven to 450 degrees. remove from bag & discard marinade.
• 6 place meat on roasting rack over roasting pan, sprinkle with 1/2 t each of salt & pepper, place in preheated oven and roast 10 minutes. baste with glaze & roast additional 5 minutes.
• 7 reduce oven temperature to 350 degrees, roasting 10 minutes, basting once.
• 8 continue cooking, basting every 10 minutes, until meat reaches internal temp of 155 degrees (about 20 more minutes).
• 9 at this point, the lamb should be cooked to medium well & will have a hint of pink.
• 10 remove roast from oven & let it rest 15 minutes before slicing.
• 11 this will bring the temperature up about 10 degrees. (recheck, if you want to make sure that it has reached 160 degrees.).
• 12 slice into 32 thin slices to make 16 servings & place on serving tray.