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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

1. Place lamb in a large shallow, nonreactive dish.
2. 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.
3. 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.
4. Place lamb in a shallow roasting pan; pour reserved marinade around lamb. Insert meat thermometer into thickest part of lamb.
5. 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.

Makes 6 to 8 servings.

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