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Leg of Lamb with Clementine Crust

By

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

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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

Details

Preparation

Step 1

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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