Red Wine Garlic Roasted Leg of Lamb

Name: Red Wine Garlic Roasted Leg of Lamb
Total time: 4 h 35 min
Yield: 6
Ingredients: 2 tablespoons thyme leaves; 2 tablespoons rosemary leaves; 30 cloves garlic peeled; 1 sweet onion large, about 12 oz, peeled and quartered; 8 cups cold water; 52 ounces dry red wine full-bodied, such as Cabernet Sauvignon, modestly priced works fine; 2 cups kosher salt preferably Diamond brand, *NOTE: we recommend weighing your salt as crystal size varies; 2 tablespoons whole black peppercorns toasted if desired; 1 teaspoon crushed red pepper flakes; 8 bay leaves; 17 cups ice water to equal 3 gallons after combining with the simmered brine mixture; 5 pounds leg of lamb; 20 cloves garlic half left whole and half minced, optional; 2 teaspoons vegetable oil mild; 5 teaspoons kosher salt; 4 teaspoons ground black pepper finely

LEITE'S CULINARIA

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Ingredients

US|METRIC

6 SERVINGS

2 Tbsp. thyme leaves

2 Tbsp. rosemary leaves

30 cloves garlic (peeled)

1 sweet onion (large, about 12 oz, peeled and quartered)

8 cups cold water

52 oz. dry red wine (full-bodied, such as Cabernet Sauvignon, modestly priced works fine)

2 cups kosher salt (preferably Diamond brand, *NOTE: we recommend weighing your salt as crystal size varies)

2 Tbsp. whole black peppercorns (toasted if desired)

1 tsp. crushed red pepper flakes

8 bay leaves

17 cups ice water (to equal 3 gallons after combining with the simmered brine mixture)

5 lb. leg of lamb

20 cloves garlic (half left whole and half minced, optional)

2 tsp. vegetable oil (mild)

5 tsp. kosher salt

4 tsp. ground black pepper (finely)

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Main Dishes
Roasting
Drying
Brining
Boiling

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Red Wine Garlic Roasted Leg of Lamb

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