Garlic-Roasted Leg of Lamb for a Charcoal Grill

Name: Garlic-Roasted Leg of Lamb for a Charcoal Grill
Yield: Serves 8 to 10
Ingredients: 1/4 cup, kosher salt (or 2 tablespoons table salt); 1/4 cup, sugar; 12 medium cloves, garlic, crushed; 5 - 7 pound, boneless leg of domestic lamb with sirloin muscle removed; 2 medium heads, garlic, outer papery skins removed and top third of head cut off and discarded; 1 tablespoon, olive oil; 2 tablespoons, minced fresh parsley leaves; 4 teaspoons, vegetable oil; , Kosher salt and ground black pepper

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Appears in Cook's Illustrated May/June 2007

Main Courses

Lamb

Grilling & Barbecue

SERVES8 to 10

TIME2½ hours, plus 2 hours brining

WHY THIS RECIPE WORKS

For a grilled leg of lamb recipe without the gristle or gaminess, plus great garlic flavor, we started with a meaty, boneless shank end. We separated the meaty loaves to create tidy mini-roasts from which we diligently trimmed away all visi...

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