Roast Lamb with Peppercorn Crust

Name: Roast Lamb with Peppercorn Crust
Yield: 6 to 8 portions
Ingredients: ½ cup raspberry vinegar (see Note); 5 garlic cloves, crushed; ½ cup fresh mint leaves; 1 tablespoon fresh rosemary leaves, or 1½ teaspoons dried; 3 tablespoons crushed dried peppercorns, an equal mix of white, black, and green; 2 tablespoons Dijon mustard; ½ cup dry red wine; ¼ cup soy sauce; 1 boned but untied leg of lamb (about 5 pounds after boning)

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

Main course

Method

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.
Preheat the oven to