- 4-5 lb. boneless leg of lamb
- 2 heads of garlic
- 3 tbsp. chopped parsley
- 3 fresh 2-3″ rosemary sprigs
Prep the garlic-parsley paste
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 with parsley in small bowl.
Prep the lamb
- Unroll lamb. Following natural seams (delineated by lines of fat), separate into three smaller roasts, using sharp boning knife as needed.
- Trim visible fat and gristle from exterior of each roast. With small, pointed cuts, penetrate deeper to remove interior pockets of gristle, fat, and silver skin. (Roasts open up and flatten slightly during trimming.)
- Lightly score inside of each roast, making ¼-inch-deep cuts spaced 1 inch apart in crosshatch pattern.
- Rub scored surface of brined lamb with garlic-parsley paste, working paste into grooves.
- Roll into compact roast, tucking in flaps, to form log shape. Tie with twine at 1-inch intervals.
Sous vide the lamb
Cook the 3 lamb roasts in separate bags for 6-8 hours at 135*F. Sear for 45 seconds on each side before serving.