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

Main Courses
Lamb
Roasts

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

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