Serves 12

1 boneless leg of lamb (6 lb)
½ cup Perricone Farms’ grapefruit juice
5 clementines, halved
1 cup dry white wine
4 garlic(cloves, chopped)
2 Tbsp fresh rosemary, chopped
¼ cup olive oil
2 Tbsp ground black pepper
Sea salt and pepper for seasoning

Combine juice, clementines, wine, garlic, rosemary, olive oil and pepper in a blender and pulse for a marinade. Place the lamb in a large glass or other nonreactive dish. Pour/rub marinade on all sides.. Cover and refrigerate overnight. Transfer lamb to roasting pan, reserving any marinade left in the glass dish. Season lamb with sea salt and pepper and let stand at room temperature for 45 minutes. Preheat the oven to 425°F. Rub the reserved marinade over the lamb and add 1 cup of water to the roasting pan. Roast for 20 minutes. Reduce the temperature to 400°F and continue roasting until a thermometer registers 130°F for medium-rare—about 1 hour and 25 minutes. Allow the lamb to rest for 20 minutes before carving.
A spinach salad, wilted or not, makes a great side for this hearty dish.