Beer-Brined Lamb Shoulder Roast with Red Wine & Blueberry Sauce
This succulent roast lamb has a sweet and savory twist: blueberries add a burst of juicy flavor that is complemented by rosemary and shallots, and a beer brine adds wonderful depth and moisture. Enjoy the Beer-Brined Lamb Roast with Black Sage Vineyard Merlot or Black Hills Nota Bene.Ingredients
Serves 6-8
LAMB
10 cups (2.5 L) water, divided
½ cup (125 ml) coarse salt
¼ cup + 1 tbsp (75 ml) granulated sugar
2 tbsp (30 ml) whole black peppercorns
1 tbsp (15 ml) juniper berries
6 sprigs fresh rosemary, divided
2 fresh bay leaves
2 × 473 ml cans Strange Fellows Jongleur Wit Beer
4 to 4½ lbs (1.8 to 2 kg) bone-in lamb shoulder
1 white onion, cut into large chunks
1 head garlic, cut in half crosswise
RED WINE AND BLUEBERRY SAUCE
2 tsp (10 ml) juniper berries, lightly crushed
½ tsp (2.5 ml) whole black peppercorns
2 fresh bay leaves
1 small sprig fresh rosemary
2 tbsp (30 ml) canola oil
3 large shallots, thinly sliced
1¼ cups (310 ml) Petrichor Cabernet Merlot
¼ cup (60 ml) balsamic vinegar
3 tbsp (45 ml) granulated sugar
½ tsp (2.5 ml) salt
2 cups (500 ml) fresh blueberries
Instructions
- To make beer brine, in a medium saucepan, combine 8 cups (2 L) water, salt, sugar, peppercorns, juniper berries, 2 rosemary sprigs and bay leaves and bring to a boil until salt and sugar dissolve. Remove from heat, add beer and cool to room temperature.
- Place lamb in a container sized to fit lamb snugly. Pour in cooled brine to cover. If lamb is not fully covered, add a bit more beer or water until submerged. Let rest in brine, covered, in refrigerator for at least 12 hours but no more than 36.
- Preheat oven to 350 F (175 C).
- Remove lamb from brine and pat dry. Arrange remaining 4 rosemary sprigs, onions and garlic in bottom of a roasting pan and place lamb on top. Pour in remaining 2 cups (500 ml) water and cover lamb with a sheet of parchment and then a layer of foil, making sure to seal edges around baking dish.
- Transfer lamb to oven and cook until tender enough that you can twist a fork pierced at its thickest point, about 3 hours. Raise oven temperature to 400 F (200 C), remove parchment and foil from lamb and continue to roast for another 30 minutes. Remove from oven, tent with foil and let rest for 15 to 30 minutes.
- Shred lamb from bone in large chunks and transfer to a serving dish. Drizzle with a bit of rendered juices from roasting pan and serve with Red Wine & Blueberry Sauce.
- To make the Red Wine and Blueberry Sauce, in a small piece of cheesecloth, combine juniper berries, peppercorns, bay leaves and rosemary. Tie into a bundle and set aside.
- In a medium saucepan over medium-high heat, warm canola oil, then add shallots and sauté until just beginning to brown, about 5 minutes. Pour in red wine, vinegar, sugar and salt. Add spice bag, then reduce heat to medium-low and simmer for 30 minutes. Add blueberries and simmer for about 30 more minutes, until berries have softened and sauce has thickened. Remove from heat and discard spice bag. Serve warm or at room temperature. Can be stored in an airtight container in refrigerator for up to 5 days. Makes 2 cups (500 ml)