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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.

Ready In:
25hrs 30mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Outta Here
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@Outta Here
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"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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  1. ellie_
    Delicious! I didn't have any green peppercorns or black peppercorns so I used pink, white and rainbow (or mixed colored) peppercorns. I also used white wine instead of the red as listed. Very good and so much easier than carving it off the leg! Thanks for sharing!
    Reply
  2. Outta Here
    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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