Roast Lamb with Peppercorn Crust
The mixture of mustard and three peppercorns gives this roast a crisp and piquant crust.
Note: Available in specialty food stores.
6 to 8 portions
OccasionBuffet, Casual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationdiabetic, egg-free, gluten-free, lactose-free, low carb, peanut free, tree nut free
Taste and Textureherby, meaty, spiced, winey
- 3 tablespoons crushed dried peppercorns, an equal mix of white, black, and green
- 1 tablespoon fresh rosemary leaves, or 1½ teaspoons dried
- ½ cup fresh mint leaves
- 5 garlic cloves, crushed
- ½ cup raspberry vinegar (see Note)
- ¼ cup soy sauce
- ½ cup dry red wine
- 1 boned but untied leg of lamb (about 5 pounds after boning)
- 2 tablespoons Dijon mustard
Combine 1 tablespoon of the crushed peppercorns, the rosemary, mint, garlic, vinegar, soy sauce, and red wine in a large shallow bowl. Add the lamb and turn to coat with the marinade. Marinate the lamb, covered, in the refrigerator, for 8 hours, turning occasionally.
Preheat the oven to 350°F.
Remove the roast from the marinade and drain; reserve the marinade. Roll the roast, tying it with kitchen twine.
Spread the mustard over the 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 the reserved marinade carefully around but not over the roast.
Bake for 1½ hours, or 18 minutes per pound, basting occasionally. The roast will be medium rare. Bake for another 10 to 15 minutes for well-done meat. Let the roast stand for 20 minutes before carving. Serve the pan juices in a gravy boat along with the lamb.
1979, 1980, 1981, 1982, 2007 Julee Rosso and Sheila Lukins