Leg of Lamb in a Clementine Crust
Ingredients
- ½ cup grapefruit juice
- 4 clementines, halved
- 1 cup dry white wine
- 3 garlic cloves
- 2 tablespoons chopped fresh rosemary leaves
- Freshly ground black pepper
- ¼ cup extra virgin olive oil
- 1 boneless leg of lamb (5 to 7 pounds—always get the bigger one), rolled and tied by your butcher
- Salt
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