Peppercorn Encrusted Roast Lamb

This is my favourite way to do roast lamb. Juicy and very succulent. We like our lamb very rare so you may want to adjust the cooking time.

• Ready In: 2 hrs 30 mins
• Serves: 10-12

Ingredients

• 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

Directions

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.