Roast Lamb With Peppercorn Crust Recipe
Ingredients
| 3 tablespoons crushed dried peppercorns, an equal mix of white, black and green | ||
| Rosemary leaves | 1 Tablespoon, dried | |
| Mint leaves | 1/2 Cup (16 tbs) | |
| Garlic | 5 Clove (5gm), crushed | |
| Raspberry vinegar | 1/2 Cup (16 tbs) | |
| 1/4 cup Oriental soy sauce | ||
| Dry red wine | 1/2 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.
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.
Chef
