I realized I hadn’t posted my roasted garlic technique yet and it is one of my favorite things. It is so delicious and versatile. You can add it to any dish you’d use plain garlic in and it’s even great smeared on toasted baguette.
a whole head of garlic
1 1/2 tsp olive oil
1/4 tsp kosher salt
Trim about 1/4 inch off of the top of the garlic. Place on foil square and drizzle olive oil over the top. Sprinkle with salt and wrap foil around garlic head. Bake at 350 degrees for about 40 minutes. Allow to cool enough to handle before using. Squeeze near bottom of head to remove cloves from skins.
Lamb is a rare treat around here. I don’t often find it at the grocery store so when I found the 8 pound leg of lamb marked down a few couple of days ago I couldn’t resist giving it a try. I have eaten lamb plenty of times but had never roasted a whole one myself. I suppose I still haven’t roasted one as we decided to grill and I let Charles do all the hard work today!
Grilled Leg of Lamb ~ plus a coriander and rosemary rub recipe
1 Tbs coriander ~ crushed
1 Tbs dried rosemary ~ crushed
1 1/2 tsp black pepper
1 Tbs kosher salt
1 1/2 tsp paprika
1 1/2 tsp garlic powder
7 – 8 pound leg of lamb
Combine first 6 ingredients.
Use as much as needed to coat lamb; rub in well ~ I used all of the rub on ours.
Heat grill to relatively high temperature. We like using charcoal so begin with hot direct coals.
Sear lamb on all sides ~ this should take about 10 minutes.
Move coals to side and indirect grill until desired doneness; we opted for medium and indirect grilled another 2 1/4 – 2 1/2 hours.
Cooking time will vary by the temperature of your grill. A charcoal chimney comes in handy for this type of cooking so you can get more coals hot at anytime (you will need them). Allow roast to rest for at least 15 minutes before carving and serving.