Pepper-coated Boneless Leg Of Lamb

Total Time: 25 hrs 30 mins Preparation Time: 24 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 tablespoon whole green peppercorn
• 1 tablespoon whole pink peppercorns or 1 tablespoon whole peppercorns
• 1 tablespoon whole black peppercorn
• 1 teaspoon dried rosemary
• 6 garlic cloves, peeled and crushed
• 1/2 cup raspberry vinegar
• 1/2 cup dry red wine
• 1/4 cup soy sauce
• 5 lbs boneless leg of lamb, rolled
• 2 tablespoons dijon mustard

Recipe

• 1 untie lamb and unroll.
• 2 with a mortar and pestle, crush the peppercorns together. combine 1 tablespoon of this mixture (reserve the rest) with the rosemary, garlic, vinegar, wine, and soy sauce in a glass dish large enough to hold the lamb when untied. place the lamb flat in the marinade and marinate overnight (or 2 days) , turning occasionally.
• 3 preheat oven to 350°f
• 4 remove the lamb from marinade and set marinade aside. roll lamb up and retie with cotton kitchen string.
• 5 spread mustard all over the lamb and pat reserved peppercorns onto the meat, coating it completely.
• 6 coat a roasting pan (with a rack) with non-stick spray and place lamb on rack in pan.
• 7 roast until done, about 18 minutes per pound.
• 8 remove lamb to a cutting board to rest and place roasting pan on stove-top. heat marinade in roasting pan, stirring to get brown bits from bottom of pan. serve juices with lamb.
• 9 (can be left butterflied, and grilled on bbq. spread mustard on one side and pat peppercorns into mustard.).