Roast Lamb With Peppercorn Crust Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodInterest Group

Ingredients

 3 tablespoons crushed dried peppercorns, an equal mix of white, black and green
 Rosemary leaves1 Tablespoon, dried
 Mint leaves1/2 Cup (16 tbs)
 Garlic5 Clove (5gm), crushed
 Raspberry vinegar1/2 Cup (16 tbs)
 1/4 cup Oriental soy sauce
 Dry red wine1/2 Cup (16 tbs)
 1 boned but untied leg of lamb, about 5 pounds (weighed after boning)
 2 tablespoons prepared Dijonstyle mustard

Directions

Combine 1 tablespoon of the crushed peppercorns, the rosemary, mint, garlic, vinegar, soy sauce and red wine in a shallow bowl.
Marinate the lamb in the mixture for eight hours, turning occasionally.
Remove roast from marinade and drain; reserve marinade.
Roll the roast, tying it with kitchen twine.
Preheat oven to 350°F.
Spread mustard over meat and pat 2 tablespoons of crushed peppercorns into the mustard.
Set the roast in a shallow roasting pan just large enough to hold it comfortably and pour reserved marinade carefully around but not over roast.
Bake for 1 1/2 hours, or 18 minutes per pound, basting occasionally.
Roast will be medium rare.
Bake for another 10 to 15 minutes for well done meat.
Let roast stand for 20 minutes before carving.
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