Serves 10
120 min
Leg of Lamb in a Clementine Crust
Recipe GLPRaea8b1c1527ad0
A stunning roasted leg of lamb coated with fresh clementine zest, garlic, and rosemary, then seared and braised in a citrus and white wine reduction. The crust becomes deeply caramelized while the meat stays tender and juicy inside. Perfect for an elegant dinner.
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Ingredients
1 5 to 7 pounds Boneless leg of lamb, rolled and tied
¼ cup Extra virgin olive oil
3 cloves Garlic cloves, minced
2 tablespoons Fresh rosemary leaves, finely chopped
4 Clementines, halved
½ cup Grapefruit juice
1 cup Dry white wine
Salt
Freshly ground black pepper
Directions
Preheat your oven to 325°F. Pat the lamb dry with paper towels and season generously inside and out with salt and freshly ground black pepper.
In a small bowl, combine the minced garlic, finely chopped rosemary, and zest from 2 of the halved clementines. Stir in 1 tablespoon of the olive oil to form a paste.
Rub the clementine-rosemary paste all over the surface of the lamb, pressing it firmly so it adheres and creates a flavorful crust.
Heat the remaining olive oil in a large, heavy-bottomed roasting pan or Dutch oven over medium-high heat until shimmering.
Carefully sear the lamb on all sides, about 3 to 4 minutes per side, until the crust is deeply browned and caramelized. Work in batches if necessary to avoid overcrowding.
Remove the lamb from the pan and set aside. Pour off most of the excess fat, leaving about 1 tablespoon in the pan.
Add the dry white wine to the pan, scraping up any browned bits from the bottom with a wooden spoon. Stir in the grapefruit juice.
Return the lamb to the pan and arrange the halved clementines around it.
Cover the pan with a lid and transfer to the preheated oven. Roast for 1 hour to 1 hour 20 minutes, basting the lamb every 20 minutes with the pan juices.
The lamb is done when an instant-read thermometer inserted into the thickest part (away from bone) reads 145°F for medium-rare. Remove from the oven.
Transfer the lamb to a cutting board and let it rest for 10 minutes. Meanwhile, strain the pan juices and clementines into a saucepan, pressing the clementines gently to release their juice.
Simmer the sauce over medium heat for 3 to 5 minutes until slightly thickened. Season to taste with salt and pepper.
Slice the lamb and arrange on a serving platter. Pour the clementine-wine sauce over the meat and serve immediately.
