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roasting
Roast Lamb with Peppercorn Crust

Photo by: Joseph De Leo
Comments: 0
 

Recipe

The mixture of mustard and three peppercorns gives this roast a crisp and piquant crust.

Yield: 6 to 8 portions

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

Directions

1. 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.

2. Preheat the oven to 350°F.

3. Remove the roast from the marinade and drain; reserve the marinade. Roll the roast, tying it with kitchen twine.

4. 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.

5. 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.

Notes

Note: Available in specialty food stores.


© 1979, 1980, 1981, 1982, 2007 Julee Rosso and Sheila Lukins
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

754kcal (38%)
66mg (7%)
2mg (3%)
12mcg RAE (0%)
902mg
73mg
51g
0g
1g
4g
187mg (62%)
748mg (31%)
28g (139%)
57g (88%)
6mg (34%)
 

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