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MARIO BATALI Leg of Lamb Roast with Clementine Crust

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This leg of lamb is a perfect dish for dinner with your family and friends!

1/2 cup fresh grapefruit juice (about 1/2 a grapefruit)
4 clementine’s (halved)
1 cup dry white wine
3 cloves garlic
2 tablespoons rosemary (chopped)
2 tablespoons ground black pepper (plus more to taste)
1/4 cup extra-virgin olive oil
1 boneless leg of lamb (5-7 pounds, rolled and tied by butcher)
1/2 cup panko breadcrumbs
salt (to taste)

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

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