Garlic-Roasted Leg of Lamb

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Appears in Cook's Illustrated March/April 2006

Few roasts make as grand an entrance as roasted leg of lamb, but its charms quickly fade upon carving. We wanted the gristle (and gaminess) gone before we entered the dining room.

SERVES 8 to 10

TIME 2¼ hours, plus 2 hours brining

Garlic-Roasted Leg of Lamb

WHY THIS RECIPE WORKS

For a roasted 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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