FOR THE BRINE 1 cup kosher salt 1/2 cup light brown sugar 1 gallon vegetable stock 1 tablespoon black peppercorns 1 1/2 teaspoons allspice berries (my dad substituted 1/2 teaspoon cinnamon) 1 1/2 teaspoons chopped candied ginger 1 gallon heavily iced water (bakinandeggs.com)
Marinade: 6 tablespoons tomato relish or salsa 1 tablespoon curry powder 3 tablespoons brown sugar 2 tablespoons soy sauce 1 tablespoon brown cider vinegar 1 teaspoon ground ginger 1/2 teaspoon allspice Grated lemon zest Lamb: 1 (4 - to 6 - pound) leg of lamb, boned and butterflied (fieryfoodscentral.com)
BEAT cream, agave nectar, orange peel and remaining 1/8 teaspoon allspice in medium bowl with electric mixer on medium speed until stiff peaks form. (rwknudsenfamily.com)