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

Main Courses
Lamb
Grilling & Barbecue

Appears in Cook's Illustrated May/June 2007

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 2½ hours, plus 2 hours brining

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