Mario Batali's Leg of Lamb in a Clementine Crust
Impress Your Guests With This Easy Lamb Dish
One of our favorite "Chew" hosts, Mario Batali, has come out with an italian comfort food cookbook we can't wait to try. With recipes for all seasons, this book will
An easy recipe that can be enjoyed year round, this leg of lamb will have your guests asking for seconds. Make this for your next fabulous dinner party!
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
Cover, and refrigerate for at least 12 hours (up to 36 hours).
Remove the lamb from the marinade, reserving the marinade, and transfer it to a roasting pan. Season the lamb
aggressively with salt and pepper, and let it stand at room temperature for 45 minutes.
Meanwhile, preheat the oven to 425Â°F.
Rub the reserved marinade over the lamb, and add 1 cup of water to the roasting pan. Place the pan in the oven and
roast for 20 minutes.
Reduce the oven temperature to 400Â°F, and continue roasting until an instant-read thermometer registers 130Â°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.
Recipe courtesy of Mario Batali, author of "MOLTO BATALI."
Excerpted from MOLTO BATALI by Mario Batali. Excerpted by permission of Ecco.
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