Leg of Lamb with Clementine Crust
Mario Batali (The Chew) recipe. 8-12 servings.
- 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
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.