Pickled Lamb - Alton Brown

Total Time: 72 hrs Preparation Time: 72 hrs

Ingredients

• 2 tablespoons yellow mustard seeds
• 1 tablespoon celery seed
• 1 bay leaf
• 1/4 teaspoon black peppercorns
• 2 tablespoons hot sauce
• 1 cup cider vinegar
• 2 tablespoons sugar
• 1/4 cup kosher salt
• 6 garlic cloves, peeled and crushed
• 2 cups water
• 1/2 lb ice
• 1 1/2 lbs boneless lamb butt

Recipe

• 1 combine mustard seeds, celery seeds, bay leaf, peppercorns, hot sauce, vinegar, sugar, salt, garlic and water in a saucepan. place over medium-high heat until boiling, reduce to a simmer, and maintain for 3 minutes. turn off heat and add ice.
• 2 cut lamb butt into 2" cubes. place in a large zip top bag. when the brine is cool, pour it in as well. press out as much air as possible and seal the bag. refrigerate for a minimum of 3 days, turning bag a couple of times a day.
• 3 keeps 2 weeks in the refrigerator; after that, drain and freeze. note that this is not edible as is; it still has to be cooked!