Lamb Loin Sandwich Meat

Total Time: 7 hrs 10 mins Preparation Time: 10 mins Cook Time: 7 hrs

Ingredients

• 2 1/4 lbs lamb loin
• 1 tablespoon canola oil
• 1 cup water
• 4 tablespoons honey
• 2 tablespoons whole grain mustard
• 1 ounce garlic (minced)
• 1 teaspoon salt
• black pepper, 20 grinds
• 6 ounces tomatoes (diced, about 1 medium tomato)

Recipe

• 1 heat your oven to 225 degrees fahrenheit.
• 2 on a large sheet of aluminum foil, shiny side up, place the lamb loin. rub it with the canola oil and crimp the sides to make a bowl all around it making certain to leave enough foil to close over the roast.
• 3 pour the water into the aluminum foil pouch.
• 4 rub the honey and mustard over the top of the lamb. add the minced garlic, salt, and pepper.
• 5 pour the diced tomatoes over the top.
• 6 seal the aluminum foil pouch around the roast and place it on a roasting sheet or in a pan to catch any juices that might escape. place it in the oven and roast it for 6 hours.
• 7 remove the lamb from the foil pouch, saving the juices and tomato bits in another dish, and cool the meat to room temperature. note: the finished lamb will not have much color as it was not seared or browned before the long, slow cooking process.
• 8 in a skillet, cook the juices and tomatoes over a medium heat until reduced to a glaze. pour this glaze over the lamb roast and place in the refrigerator.
• 9 shred or slice the lamb into very small pieces for use on sandwiches, in omelets, or other applications.