I have a question about the ingredient "head garlic, roasted" on the recipe "Sunday Leg of Lamb" from thirschfeld.
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Cut the top off to expose the cloves a little. Put the head onto a square of foil. Drizzle the cut head with some olive oil. Use the foil to create a pouch that contains the garlic. Bake at 375º F for about an hour, until the cloves are soft.
I forgot to add, you may want to roast several heads so you have some on hand for other purposes - it'll keep well-covered in the fridge for about a week, and is great added to mashed potatoes, soups, etc...
Like overnight, but easier.
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