The distinctive coating on this roasted
leg of lamb is created by the use of three types of peppercorns--white,
green, and black--the black peppercorn being the strongest of
the three.
Peppercorn-Crusted Roast
Leg of Lamb
1 (6-pound) leg of lamb, boned and butterflied
1 tablespoon white peppercorns, crushed
1 tablespoon green peppercorns, crushed
1 tablespoon black peppercorns, crushed
1/2 cup fresh mint leaves
1/2 cup Burgundy or other dry red wine
1/2 cup raspberry vinegar
8 garlic cloves, crushed
1 tablespoon chopped fresh rosemary
2 tablespoons Dijon mustard
Place lamb in a large shallow, nonreactive
dish.
Combine crushed peppercorns in a small
bowl; mixing well. Set aside 2 tablespoons crushed peppercorn
mixture. Combine remaining peppercorn mixture, mint leaves, Burgundy,
vinegar, garlic, and rosemary; mixing well. Pour marinade mixture
over lamb. Cover and marinate in refrigerator for 8 hours or
overnight, turning occasionally.
Remove lamb from marinade, reserving marinade.
Roll lamb, tying with heavy string at 2-inch intervals. Coat
lamb with mustard; lightly pat reserved peppercorn mixture into
mustard.
Place lamb in a shallow roasting pan;
pour reserved marinade around lamb. Insert meat thermometer into
thickest part of lamb.
Bake in a preheated 350*F (175*C) oven
for 2 hours and 15 minutes or until meat thermometer registers
160*F (70*C), basting occasionally with pan juices. Let stand
for 20 minutes before slicing. Serve with pan juices.
