To make the bbq sauce, saute the garlic, carrot and onions on medium heat with the olive oil until softened. Deglaze with 4 cups vinegar and add 1/4 cup of the brown sugar. Simmer until dissolved.
Add the tomato paste, mustard, 1 tablespoon of the salt and 2 tablespoons of black pepper.
Let simmer for 20 minutes. Remove from the heat and set aside.
To pickle the peaches, first wash and cut the peaches in half and remove pits. Slice thinly lengthwise and set aside.
Bring the granulated sugar, black peppercorns, juniper berries, 1 cup of the apple cider vinegar and 1 cup of salt to a simmer in a medium saucepot over medium heat.
Pour over sliced peaches through a strainer into a nonreactive container and let marinate for 2 hours.
To make the lamb rub mix 1/4 teaspoon of white pepper, 1 tablespoon of black pepper, 2 tablespoons of smoked paprika, 2 tablespoons kosher salt, and remaining 1 tablespoon of brown sugar in a bowl to form the spice rub. Rub lamb with rub and let rest in the refrigerator for 2 hours.
Preheat a grill to high and roast the lamb starting on direct heat until brown on all sides. Turn grill down to a medium temp and move to indirect heat turning the meat constantly for even cooking until an inserted thermometer reads no more than 130 degrees, 45 minutes to 1 hour.
Set aside and let rest for 10 minutes then slice as thin as possible and toss in BBQ sauce.
Serve on the sweet rolls with peaches and arugula.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Tim Lipman, Owner and Executive Chef, Coolinary Cafe, Palm Beach Gardens, FL