Cumin-Scented Lamb Loin

• 12 cups water
• 4 large heads garlic, cloves removed and halved lengthwise
• 2/3 cup sugar
• 5 teaspoons kosher salt
• 4 teaspoons black peppercorns, crushed
• 14 sticks canela, crushed
• 4 drops cinnamon oil (see headnote)
• 4 teaspoons chile caribe (red chile flakes)
• 2 teaspoons fennel seed, toasted
• 2 teaspoons anise seed
• 1/2 teaspoon ground coriander, toasted
• 6 drops liquid smoke
• 1 teaspoon whole allspice, crushed
• 13 large sprigs flat-leaf parsley
• 2 tablespoons chipotle puree (page 153)
• 1 pound lamb loin
• 1 tablespoon vegetable oil
• 8 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving
• Garnish: Caramelized diced pineapple

1. To prepare the brine, in a large bowl, mix all ingredients except for the tenderloin, oil, tortillas, and garnish.
2. Transfer the brine to a pan large and deep enough to hold the liquid and the meat.
3. Trim the thin outer silver skin from the loin and place it in the brine, cover, and let the meat marinate in the refrigerator for 24 hours.
4. Using your hands, remove the lamb from the marinade, brush off any whole spices from the meat, and pat dry with paper towels.
5. To cook the lamb, in a large, heavy skillet, heat the oil over medium-high heat.
6. Sear the meat on all sides, turning every 1 to 1 1/2 minutes, cooking to medium-rare (135F), about 5 minutes total.
7. For lamb loin, sear over medium-high heat 2 minutes per each of the four sides, cooking to medium-rare (135F), 8 to 12 minutes total.
8. Remove the lamb from the pan and let rest on a cutting board for 3 minutes.
9. Slice the meat into thin medallions and serve immediately.
10. To serve, lay the tortillas side by side, open face and overlapping on a platter.
11. Divide the filling equally between the tortillas and top with pineapple and salsa.
12. Grab, fold, and eat right away.
13. Or build your own taco: lay a tortilla, open face, in one hand.
14. Spoon on some filling, top with pineapple and salsa, fold, and eat right away.

water, garlic, sugar, kosher salt, black peppercorns, canela, cinnamon oil, chile caribe, fennel, anise seed, ground coriander, liquid smoke, whole allspice, parsley, puree, lamb loin, vegetable oil, corn tortillas, pineapple

Taken from www.epicurious.com/recipes/food/views/cumin-scented-lamb-loin-393960 (may not work)