Pepper-Coated Boneless Leg of Lamb
A great holiday entree, or grilled in the summertime. Pink, green or white peppercorns can be found in spice shops or bottled in some grocery store spice sections.
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INGREDIENTS
Nutrition- 1tablespoon whole green peppercorn
- 1tablespoon whole pink peppercorns or 1 tablespoon whole white peppercorns
- 1tablespoon whole black peppercorn
- 1teaspoon dried rosemary
- 6
- 1⁄2
- 1⁄2cup dry red wine
- 1⁄4cup soy sauce
- 5
- 2tablespoons Dijon mustard
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DIRECTIONS
- Untie lamb and unroll.
- 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.
- Preheat oven to 350°F
- Remove the lamb from marinade and set marinade aside. Roll lamb up and retie with cotton kitchen string.
- Spread mustard all over the lamb and pat reserved peppercorns onto the meat, coating it completely.
- Coat a roasting pan (with a rack) with non-stick spray and place lamb on rack in pan.
- Roast until done, about 18 minutes per pound.
- 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.
- (Can be left butterflied, and grilled on BBQ. Spread mustard on one side and pat peppercorns into mustard.).
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