bone-in lamb roast with apple-rhubarb glaze

Ingredients

• Servings: 1
• 1 (5 pound) bone-in lamb loin roast
• salt and ground black pepper to taste
• 1/4 cup chopped fresh sage
• 1/4 cup butter
• 2 cloves garlic, minced
• 1 shallot, minced
• 1/2 onion, chopped
• 1 pound diced rhubarb
• 4 gala apples - peeled, cored, and diced
• 1/2 cup brown sugar
• 1/4 cup red vinegar
• 2 cups apple juice
• 2 quarts chicken stock
• 1/4 cup cornstarch
• 1/2 cup cold water

Recipe

Preparation Time: 25 mins Cook Time: 5 hrs 20 mins

Ready Time: 5 hrs 55 mins


• preheat an oven to 200 degrees f (95 degrees c). place the lamb a roasting rack, and rub all over with salt, black pepper, and sage.
• slow roast the lamb in the preheated oven until the lamb is no longer pink near the bone, about 5 hours. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c).
• while the lamb is cooking, melt the butter in a large pot over medium heat. stir in the garlic, shallot, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the rhubarb, apple, brown sugar, vinegar, apple juice, and chicken stock. bring to a boil over high heat, then reduce heat to medium, and simmer until the sauce has reduced to half of its original volume, about 30 minutes. dissolve the cornstarch in the cold water, then stir into the simmering sauce. continue to cook and stir until the sauce has thickened to the consistency of maple syrup.
• once the lamb has reached an internal temperature of 145 degrees f (63 degrees c), spoon enough rhubarb glaze over the lamb roast to cover completely. return the lamb to the oven, and continue baking until the glaze has set, and the internal temperature has reached 160 degrees f (71 degrees c), about 20 minutes. let rest 10 minutes before slicing. serve with the remaining apple-rhubarb glaze.