Garlic-Roasted Leg of Lamb

Name: Garlic-Roasted Leg of Lamb
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; , Kosher salt and ground black pepper; 3 tablespoons, vegetable oil

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Appears in Cook's Illustrated March/April 2006

Main Courses

Lamb

Roasts

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.

SERVES8 to 10

TIME2¼ hours, plus 2 hours brining

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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