Roast Lamb with Peppercorn Crust

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Preparation info

  • Difficulty

    Easy

  • 6 to 8

    portions

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

The mixture of mustard and three peppercorns gives this roast a crisp and piquant crust.

Ingredients

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

Method

  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.
  3. Remove the roast from the marinade and drain; reserve the marinade. Roll the roast, tying it with kitchen twine.
  4. Spread the mustard over the meat and pat 2 tablespoons of 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.
  5. 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.