Crusty Lamb Con Ajo

“Con ajo” means “with garlic," and this recipe takes that literally. Three entire bulbs of garlic get blended into a paste with fresh parsley and oil, then slathered over every surface of a leg of lamb. During roasting, that paste dries into a golden, aromatic crust that seals in the juices while perfuming the entire kitchen.

Don’t be intimidated by the amount of garlic. Roasting mellows raw garlic dramatically, turning its sharp bite into something sweet, nutty, and almost creamy. By the time the lamb is done, that thick garlic coating has transformed into a fragrant shell that cracks when you slice through it.

The method is wonderfully simple. Process the garlic, parsley, and oil into a smooth paste, trim the excess fat from the leg, and coat the meat completely. Roast uncovered at a moderate temperature, allowing 30 minutes per pound. The uncovered roasting is what creates that crust. A covered pan would steam the meat and keep the garlic paste soft.

Kitchen Tips

• Trim excess fat but leave a thin layer. Some fat helps the crust adhere and bastes the meat as it renders
• Let the lamb come to room temperature for 30 minutes before roasting for more even cooking
• Use a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium
• Rest the lamb for 15 to 20 minutes after pulling from the oven. Cutting too soon releases all the juices

Variations

• Add fresh rosemary to the garlic paste for a classic lamb-rosemary pairing
• Use this garlic paste on a pork loin or beef roast. It works beautifully on any roasted meat
• Stir a tablespoon of Dijon mustard into the paste for a sharper crust