Email to Cat      

Roast Lamb with Peppercorn Crust *

Source of Recipe


From "The Silver Palate Cookbook"



List of Ingredients



• 3 Tbsp crushed dried peppercorns (an equal mix of white, black and green), divided
  
• 1 Tbsp fresh rosemary leaves (or 1½ tsp dried)
  
• ½ cup fresh mint leaves
  
• 5 cloves garlic, crushed
  
• ½ cup raspberry vinegar
  
• ¼ cup soy sauce
  
• ½ cup dry red wine
  
• 1 boned but untied leg of lamb (about 5 pounds after boning)
  
• Kitchen twine
  
• 2 Tbsp Dijon mustard
  






Instructions



1. Combine 1 tablespoon of the crushed peppercorns, the rosemary, mint, garlic, vinegar, soy sauce and red wine in a large shallow bowl. Add the lamb and turn to coat with the marinade. Marinate the lamb, covered, in the refrigerator for 8 hours, turning occasionally.
   
   
2. Preheat the oven to 350° F.
   Remove the roast from the marinade and drain; reserve the marinade. Roll the roast, tying it with kitchen twine. Spread the mustard over the meat and pat 2 tablespoons of the crushed peppercorns into the mustard. Set the roast in a shallow roasting pan just large enough to hold it comfortably, and pour the reserved marinade carefully around -- but not over -- the roast.
   
   
3. Bake for 1½ hours, or 18 minutes per pound, basting occasionally. The roast will be medium-rare. Bake for another 10 to 15 minutes for well-done meat. Let the roast stand for 20 minutes before carving.
   Serve the pan juices in a gravy boat along with the lamb.