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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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