Pepper-Coated Boneless Leg of Lamb

Recipe by Outta Here
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READY IN: 25hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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