This special leg of lamb is first marinated in a mixture of crushed peppercorns, rosemary, chopped mint, crushed garlic cloves, vinegar, soy sauce and red wine for several hours...and then coated in Dijon mustard and crushed peppercorns and roasted to perfection.

Roast Leg of Lamb with Peppercorn Crust

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

1. In a small bowl combine together 1 tablespoon crushed peppercorns, rosemary, chopped mint, crushed garlic cloves, vinegar, soy sauce, and red wine.
2. In a large dish place lamb,and pour red wine mixture over and marinate for 8 hours.
3. 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.
4. Roast in a 350°F (175°C) degree oven for 2 to 3 1/2 hours, basting occasionally. Let stand for 20 minutes before carving.

Makes 8 servings.