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Roast Lamb with Peppercorn Crust

Updated February 23, 2016
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This image courtesy of Joseph DeLeo

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

Cooking Methodroasting

CostModerate

Moderate

Total Timehalf-day

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

Mealdinner

Taste and Textureherby, meaty, spiced, winey

Ingredients

  • 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

Instructions

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.

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