When should I add the garlic to a roasted leg of lamb?
I'm going to roast a leg of lamb. Here is how I plan to cook it:
- Cover it with kosher salt
- Let is rest in the fridge for two days
- Make 10 or 12 slits, and stuff them with garlic sort of like this recipe.
- Cook
Would there be any benefit to putting the garlic into the lamb before it rests in the fridge? My goal is to make it tasty. Will the garlic flavor maybe infuse better somehow?
Best Answer
There's no benefit to putting the garlic in as slices from a flavor point of view, it's the cooking that brings the garlic flavor out. I've found that no matter how you do it the garlic flavor pretty much stays with the garlic rather than spreading throughout the meat - you don't get some even garlic hum throughout, instead you get parts with intense garlic flavor, which if you like garlic is a good thing. The only way to get it more even is smaller garlic slices in many more slits, however loads of slits will lead to the meat drying out.
From a food safety point of view cutting the slits and putting garlic in them that long before cooking can introduce bacteria or botulism spores deep inside the meat, and the temperature you cook it to may not be enough to make the food safe. If you use this method it's prudent to wash the outside of the meat, the knife, the garlic and of course your hands before you do it to reduce this risk.
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How do you cook garlic lamb?
Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin. Roast for about 1 hr 45 mins.Should you cover lamb when roasting?
There's no need to cover a leg of lamb with foil while it roasts. Due to the longer cooking time of slow roast shoulder, it's a good idea to cover it with foil to help retain moisture. Take the foil off for the last 30 minutes of the cooking time to let the skin crisp up.Should I season lamb overnight?
What are some good things to season my lamb with? Salt is a must, and just like with steak or a beef roast, the best time to salt your meat is at least 45 minutes before you start cooking it, and even up to overnight if possible (keep it in the fridge uncovered).What should you season lamb with?
Lamb chops are very robust in flavor, so it can stand up to strong earthy herbs and spices. Other herbs that work well are chopped oregano, basil, sage, or mint. Spices like coriander, cumin, garlic powder, onion powder, cayenne, chili powder, mustard powder, or paprika will add a nice punch.Garlic and Herb Roast Leg of Lamb, Slow Cooked
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Answer 2
Your plan seems fine. Cut the slits and insert garlic slices when you take the leg of lamb from the fridge and let it rest for 30 minutes or so. Until it reaches room temperature. Sometimes besides garlic, I also cut slits and insert pieces of bacon in the lamb, too. My family loves that roast.
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