Peppercorn Encrusted Roast Lamb

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 100 g crushed dried peppercorns
• 1/2 bunch fresh rosemary leaf
• 1/2 bunch fresh mint leaves
• 1 tablespoon garlic
• 250 ml raspberry vinegar
• 2 tablespoons soy sauce
• 250 ml dry red wine
• 2 kg leg of lamb
• 1/4 cup dijon-style mustard

Recipe

• 1 combine 1.5 tblspn of peppercorns, rosemary, mint, garlic, vinegar, soy sauce & red wine in a bowl. marinade the lamb in the mixture for a few hours.
• 2 remove roast from marinade and roll and tie roast with string.
• 3 preheat oven to temp between 200-250c
• 4 spread the mustard and rest of the peppercorns over the meat.
• 5 place roast into a baking tray and pour the marinade around the roast but not over it.
• 6 bake for 1.5 hours, basting occasionally. slice roast to nice pieces and pour juices over the top.