Roast Leg of Lamb with Peppercorn Crust
A classic preparation for leg of lamb. Prep time does not include marinate time.
INGREDIENTS:
1 tbs peppercorns, crushed
1 1/2 tsp dried rosemary
1/2 cup chopped fresh mint
5 cloves garlic, crushed
1/2 cup white wine vinegar
1/4 cup soy sauce
1/2 cup dry red wine
6 lbs leg of lamb
2 tbs prepared brown mustard
2 tbs peppercorns, crushed
DIRECTIONS:
1. In a small bowl combine together 1 tbs crushed peppercorns, rosemary, chopped mint, crushed garlic cloves, vinegar, soy sauce, and red wine.
2. Place lamb in a large dish 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 tbs crushed peppercorns on top and pour the marinade around, but not over the lamb.
4. Roast in a 350 oven for 2 to 3 1/2 hours, basting occasionally. Let stand for 20 minutes before carving.
Prep: 20 minutes
Cook: 4 hours
Serves: 8