Roast Lamb with Peppercorn Crust

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Preparation info

  • 6 to 8

    portions
    • Difficulty

      Easy

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 rosem

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