Roast Leg of Lamb with Peppercorn Crust
Marinated leg of lamb enrobed in a coat of Dijon mustard and crushed peppercorns and roasted to perfection.
1 tablespoon peppercorns, crushed
1 1/2 teaspoons dried rosemary
1/2 cup chopped fresh mint
5 garlic cloves, crushed
1/2 cup white wine vinegar
1/4 cup soy sauce
1/2 cup dry red wine
6 pounds leg of lamb
2 tablespoons Dijon mustard
2 tablespoons peppercorns, crushed
- In a small bowl combine together 1 tablespoon crushed peppercorns, rosemary, chopped mint, crushed garlic cloves, vinegar, soy sauce, and red wine.
- In a large dish place lamb,and pour red wine mixture over and marinate for 8 hours.
- Drain (reserving marinade) and place in a roasting pan. Spread prepared brown mustard over the lamb. Press 2 tablespoons crushed peppercorns on top and pour the marinade around, but not over the lamb.
- Roast in a preheated 350°F (175°C) oven for 2 to 3 1/2 hours, basting occasionally. Let stand for 20 minutes before carving.
Makes 8 servings.