One 1 1/2-pound boneless leg of lamb, butterflied to 2- to 3-inch thickness
3/4 cup kosher salt
3/4 ounce pink curing salt
3/4 cup white granulated sugar
1/2 cup bourbon
1/2 cup real maple syrup
1 tablespoon whole cloves
1 tablespoon chopped juniper berries
6 bay leaves
1 bunch fresh thyme
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