Leg of Lamb with Clementine Crust

Mario Batali (The Chew) recipe. 8-12 servings.

Leg of Lamb with Clementine Crust
Leg of Lamb with Clementine Crust

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    c fresh grapefruit juice (about 1/2 a grapefruit)

  • 4

    Clementine's halved

  • 1

    c dry white wine

  • 3

    cloves garlic

  • 2

    T fresh chopped rosemary

  • 2

    T ground black pepper or more to taste

  • 1/4

    c EVOO

  • 1

    boneless leg of lamb (5-7 lbs, rolled & tied by butcher)

  • 1/2

    c panko breadcrumbs

  • Salt to taste

Directions

Combine grapefruit juice, clementines, wine, garlic, Rosemary, 2 T black pepper & oil in a blender or processor & pulse until mixture forms a rough paste. Place the lamb in a Lg shallow nonreactive dish or pan. Rub marinade over it & turn lamb to coat on all sides. Cover & refrigerate at least 12 hrs (up to 36 hrs). Remove lamb from the marinade & transfer to roasting pan, reserving the marinade. Season lamb aggressively with salt & pepper & let stand at room temperature for 45 min. Preheat oven to 425. In med bowl add panko & some of the reserved marinade over the lamb. Transfer the roast to the pan & pour 1 c of water into the pan. Place pan in oven & roast for 20 min. Reduce the oven temperature to 400 & continue roasting until instant-read thermometer registers 135 for med rare, about 1 hour & 25 min for a Lg roast. (It may be only 45 min for a small one, so be careful & check the temperature after 45 min.) Remove pan from oven & allow lamb to rest for 20 min before carving.

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