Leg Of Lamb In Clementine Crust Recipe

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leg of lamb in clementine crust

Wallace Hale


another good recipe from a Molto Batali italian recipe book.

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★★★★★ 1 vote
15 Min
1 Hr 25 Min


1/2 c
grapefruit juice
clementines, halved
1 c
dry white wine
garlic cloves
2 Tbsp
chopped fresh rosemary leaves
ground black pepper to taste and salt
1/2 c
extra virgin olive oil
large boneless leg of lamb 6 or 7 pounds tied


1combine the grapefruit juice, clementines, wine, garlic, rosemary, two tablespoons black ground pepper, and the oil in a blender or processor, and pulse till the mixture forms a paste. Place the leg of lamb in a large, shallow, nonreactive dish or pan. rub the marinde paste over it, and turn the lamb on all sides to coat it. Cover, and refridgerate for at least 12 hours(up to 36 hours). Remove the lamb from the marinade, reserving the marinade, and transfer to a roasting pan. season the lamb aggressively with salt an pepper, and let it stand room temp for 45 min, meanwhile, preheat oven to 425 degrees f.

2Rub the reserved marinade over the lamb, and add one cup water to pan. place the lamb in oven and roast for 20 min. Reduce the oven to 400 degrees f and roast for 1 hour and 25 min. remove the lamb from oven and rest for 20 min before carving. ummmm

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Italian
Dietary Needs: Diabetic
Other Tag: Heirloom