Sumo Citrus Roasted Leg of Lamb

Name: Sumo Citrus Roasted Leg of Lamb
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Ingredients: 5 lb leg of lamb; 3–4 rosemary sprigs, cut into 1-inch pieces; 5 garlic cloves, sliced lengthwise; 3 tbsp extra virgin olive oil; 2 tbsp fresh rosemary, finely chopped; Zest and juice of 1 Sumo citrus; Salt; Freshly ground black pepper; 1 cup fresh mint leaves, finely chopped; 1 cup fresh parsley, finely chopped; 3 garlic cloves, minced; ¼ cup extra virgin olive oil; Zest and juice of 1 Sumo citrus; 2 tbsp red wine vinegar; Pinch red pepper flakes; Salt, to taste; Black pepper, to taste

Herb-roasted leg of lamb brightened with Sumo Citrus zest and juice, served with a fresh mint-parsley chimichurri-style sauce.

Recipe Type

Mains
Sauces, Spreads & Dips

Time

Prep Time: 15 mins
Cook Time: 2 hours
Total Time: 2 hours 15 mins

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Ingredients

Lamb

5 lb leg of lamb
3–4 rosemary sprigs, cut into 1-inch pieces
5 garlic cloves, sliced lengthwise

Rub

3 tbsp extra virgin olive oil
2 tbsp fresh rosemary, finely chopped
Zest and juice of 1 Sumo citrus
Salt
Freshly ground black pepper

Sumo Citrus Mint Chimichurri Sauce

1 cup fresh mint leaves, finely chopped
1 cup fresh parsley, finely chopped
3 garlic cloves, minced
¼ cup extra virgin olive oil
Zest and juice of 1 Sumo citrus
2 tbsp red wine vinegar
Pinch red pepper flakes
Salt, to taste
Black pepper, to taste

Instructions

Remove the lamb from the refrigerator and allow it to come to room temperature for 1 hour.
Preheat the oven to 425°F.
Use a sharp knife to make about 12 small incisions evenly across the lamb. Insert the rosemary pieces and sliced garlic into each incision.
In a small bowl, whisk together the olive oil, chopped rosemary, Sumo citrus zest and juice, salt, and pepper. Rub evenly over the entire surface of the lamb. Season generously with salt and black pepper.
Roast at 425°F for 20 minutes. Reduce the oven temperature to 325°F and continue roasting for 1.5–2 hours, or until the meat reaches desired doneness. For medium, target 140–145°F in the thickest part (resting will raise the temperature slightly).
Remove from the oven and let rest at least 15–20 minutes before slicing.
While the lamb roasts, make the sauce: In a bowl, combine mint, parsley, garlic, olive oil, citrus zest and juice, red wine vinegar, and a pinch of red pepper flakes. Season with salt and black pepper; adjust to taste.
Remove rosemary sprigs, slice the lamb, and serve with the sauce on the side.