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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 prepared brown 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 degree oven for 2 to 3 1/2 hours, basting occasionally. Let stand for 20 minutes before carving.

Makes 8 servings.