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Roast Lamb With Peppercorn Crust Recipe
|Crushed peppercorns||3 Tablespoon|
|Rosemary leaves/1 1/2 teaspoons dried||1 Tablespoon|
|Mint leaves||1⁄2 Cup (8 tbs)|
|Garlic||5 Clove (25 gm), crushed|
|Raspberry vinegar||1⁄2 Cup (8 tbs)|
|Oriental soy sauce||1⁄4 Cup (4 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Prepared dijon style mustard||2 Tablespoon|
Serving size: Complete recipe
Calories 568 Calories from Fat 10
% Daily Value*
Total Fat 4 g6.5%
Saturated Fat 0.49 g2.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4017.6 mg167.4%
Total Carbohydrates 73 g24.3%
Dietary Fiber 4.5 g18.1%
Sugars 2.6 g
Protein 7 g13.5%
Vitamin A 23.7% Vitamin C 27.7%
Calcium 16.4% Iron 21.1%
*Based on a 2000 Calorie diet
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 350Â°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.