ROASTED LEG OF LAMB
Ingredients For the brine: 2 tablespoons fresh thyme 2 tablespoons fresh rosemary 30 garlic cloves, peeled 1 sweet onion, peeled 2 bottles full-bodied red wine 2 cups kosher salt 2 tablespoons black peppercorns, toasted 1 teaspoon red pepper flakes 8 bay leaves 1 gallon ice water, plus more as needed 1 (5-pound) bone-in lamb leg
For the lamb: 20 garlic cloves, minced 2 teaspoons Garlic Olive Oil 5 teaspoons kosher salt 4 teaspoons black pepper
Directions Make the brine: In the bowl of a food processor, combine thyme, rosemary, garlic, and onion. Process until finely minced.
Make the lamb: In a 6-quart pot, combine minced herbs, 8 cups tap water, red wine, salt, peppercorns, pepper flakes, and bay leaves. Bring to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes. In a food-safe vessel (4 gallons or larger), add hot brine and enough ice water to get exactly 3 gallons of liquid. Stir liquid, then place lamb leg in the brine. Cover and refrigerate for 24 hours, stirring halfway through. After 24 hours, remove lamb from brine and pat dry. Leave out for 2 hours to let lamb come to room temperature. Preheat oven to 400 degrees. With a boning knife, make twenty incisions a couple inches apart up and down leg, all the way to the bone. Put approximately a clove’s worth of minced garlic in each hole. Rub lamb leg with oil, salt, and black pepper. Take the large flap of flesh and skin from the bottom and fold it over to the ball in the joint of the leg. Wrap and tie it in place with butcher’s twine. On a rimmed baking sheet place the leg cut side up. Roast for 45 minutes. Flip leg and roast for another hour, or until internal temperature reaches 135 degrees. Turn oven off, but leave lamb inside for another 15 minutes. This allows for a hot rest—the meat will be rested and cooked evenly throughout, but will still be warm when you serve it. To serve, slice ¼-inch slices perpendicular to the bone, like a spiral ham, cutting against the grain. The thinner the slice, the more tender the lamb will be.