Apple-brandy Grilled Lamb Loin By Emeril

Total Time: 2 hrs 20 mins Preparation Time: 5 mins Cook Time: 2 hrs 15 mins

Ingredients

• Servings: 6
• 1 cup apple juice
• 1/4 cup brandy, plus
• 1 tablespoon brandy
• 2 tablespoons light brown sugar
• 2 tablespoons dijon mustard
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons salt
• 3/4 teaspoon fresh ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon cayenne pepper
• 1 (3 -3 1/4 lb) lamb loin, trimmed 3 to 3 1/4-pound

Recipe

• 1 to make the marinade, in a bowl, combine the apple juice, brandy, brown sugar, mustard, oil, 1 teaspoon of the salt, 12 teaspoon of the pepper, the cinnamon, allspice, and cayenne and whisk well to combine and dissolve the sugar.
• 2 place the loin in a large re-sealable plastic bag and add the marinade. seal and place in a large baking dish. let marinate in the refrigerator for 8 hours or overnight, turning occasionally.
• 3 preheat a grill to medium-low heat (230 degrees to 250 degrees f).
• 4 remove the lamb from the marinade and pat dry, discarding the marinade, and season on all sides with 1 teaspoon of the essence (see recipe below) and the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
• 5 grill the lamb with the grill lid closed, turning several times, until an instant-read
• 6 thermometer registers an internal temperature of 145 degrees f when inserted into the thickest portion of the meat, about 45 minutes, depending upon the thickness of the meat.
• 7 remove the lamb from the grill, cover loosely with aluminum foil, and let rest for 10 minutes before carving.
• 8 emeril's essence creole seasoning (also referred to as bayou blast): 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme; combine all ingredients thoroughly (yield: 2/3 cup).