Mario Batali, Simple Family Meals, HarperCollins 2011
|1/2 cup grapefruit juice||Freshly ground black pepper|
|4 clementines, halved||1/4 cup extra virgin olive oil|
|1 cup dry white wine||5-7 pounds (1 leg) boneless lamb, rolled and tied by your butcher|
|3 cloves garlic||Salt|
|2 tablespoons chopped fresh rosemary leaves|
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, reserving the marinade, and transfer it to a roasting pan. Season the lame aggressively with salt and pepper, and let it stand at room temperature for 45 minutes.
Meanwhile, preheat the oven to 425 degrees.
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 400 degrees, and continue roasting until an instead-read thermometer registers 130 degrees for medium-rare, roughly 1 hour and 25 minutes for a large roast. (It may only be 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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