Garlic-Roasted Leg Of Lamb

Submitted by: admin on April 2, 2020

Serves 8 To 10

Ingredients

LAMB AND BRINE
1⁄4 cup sugar
2 tablespoons salt
12 garlic cloves, crushed
1 (5- to 7-pound) boneless leg of domestic lamb with sirloin muscle removed, separated into 3 smaller roasts, trimmed, and scored
GARLIC-PARSLEY PASTE
2 garlic heads, outer papery skins removed and top third of head cut off and discarded
1 tablespoon olive oil
2 tablespoons minced fresh parsley
Salt and pepper
3 tablespoons vegetable oil

Instructions

  1. FOR THE LAMB AND BRINE: Dissolve sugar and salt in 2 quarts water in large container; stir in crushed garlic. Submerge lamb in brine, cover, and refrigerate for 2 hours.
  2. FOR THE PASTE: While lamb brines, adjust oven rack to middle position and heat oven to 400 degrees. Place garlic heads cut side up on sheet of aluminum foil and drizzle with olive oil. Wrap foil tightly around garlic; place on baking sheet and roast until cloves are very soft and golden brown, 40 to 45 minutes. When cool enough to handle, squeeze garlic head to remove cloves from skins. Mash cloves into paste with side of chef’s knife. Combine 2 tablespoons garlic paste and parsley in small bowl. (Reserve remaining paste for Roasted Garlic Jus, if making; recipe follows.)
  3. Remove lamb from brine and thoroughly pat dry with paper towels. Rub surface of lamb with garlic paste, roll, and tie with kitchen twine at 1-inch intervals. Season each roast with salt and pepper.
  4. Heat vegetable oil in 12-inch ovensafe skillet over medium-high heat until shimmering. Place lamb roasts in skillet and cook until well browned on all sides, about 12 minutes total. Place skillet in oven and roast until each roast registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium). (Roasting time will range from 8 to 25 minutes depending on size of roasts; begin checking after 7 minutes and transfer each roast to platter as it reaches desired temperature.) Let lamb rest, tented loosely with foil, about 15 minutes. Snip off twine, cut into 1⁄4-inch slices, and serve.
    TO MAKE AHEAD: Lamb can be trimmed, brined, rubbed with paste, and tied, then stored overnight in refrigerator (do not season meat). Allow lamb to stand at room temperature for 30 minutes before proceeding with recipe.

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