1. Combine salt, sugar, and crushed garlic with 2 quarts water in large bowl or container; stir until salt and sugar dissolve. Prepare lamb as shown through illustration 4 (see below, Preparing the Lamb). Submerge lamb in brine, cover, and refrigerate for 2 hours.

2. While lamb brines, adjust oven rack to middle position and heat oven to 400°F. 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 chefs knife. Combine 2 tablespoons garlic paste and parsley in small bowl. (Reserve remaining paste for Roasted Garlic Jus, if making; see related recipe.)

3. Remove lamb from brine and pat dry with paper towels. Finish lamb preparation (illustrations 5 and 6). Season each roast with salt and pepper.

4. Heat vegetable oil in 12-inch ovensafe skillet over medium-high heat until shimmering. Place lamb roasts in skillet and cook until well browned on all sides, about 12 minutes total. Place skillet in oven and roast until instant-read thermometer inserted into center of each roast reads 125°F for medium-rare, or 130 to 135°F for medium to medium-well. (Roasting time will range from 8 to 25 minutes depending on size of roasts; begin checking after 7 minutes and transfer each roast to platter as it reaches desired temperature.) Let lamb rest, tented with foil, about 15 minutes. Snip twine off roasts, cut into 1/4-inch slices, and serve.

Serves 8 to 10