Peppercorn-Crusted Lamb

Peppercorn-Crusted Lamb

Peppercorn-Crusted Lamb
I'm a pepper. You're a pepper. Wouldn't you like to be a pepper -- peppercorn, that is. This peppercorn-crusted lamb is simply divine. Have a little lamb tonight...
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Makes:
6 - 8 servings

Ingredients
1 (6-lb.) leg of lamb, boned and butterflied 1 tbsp. white peppercorns, crushed 1 tbsp. green peppercorns, crushed 1 tbsp. black peppercorns, crushed 1/2 cup of fresh mint leaves 1/2 cup of Burgundy or other dry red wine 1/2 cup of raspberry vinegar 8 garlic cloves, crushed 1 tbsp. chopped fresh rosemary 2 tbsp. Dijon mustard

Methods/steps
Place lamb in a large shallow, no reactive dish. Combine crushed peppercorns in a small bowl; mixing well. Set aside 2 tbsp. crushed peppercorn mixture. Combine remaining peppercorn mixture, mint leaves, Burgundy, vinegar, garlic, and rosemary; mixing well. Pour marinade mixture over lamb. Cover and marinate in refrigerator for 8 hours or overnight, turning occasionally. Remove lamb from marinade, reserving marinade. Roll lamb, tying with heavy string at 2-inch intervals. Coat lamb with mustard; lightly pat reserved peppercorn mixture into mustard. Place lamb in a shallow roasting pan; pour reserved marinade around lamb. Insert meat thermometer into thickest part of lamb. Bake in a preheated 350 degrees oven for 2 hours and 15 minutes or until meat thermometer registers 160 degrees basting occasionally with pan juices. Let stand for 20 minutes before slicing. Serve with pan juices.
Additional Tips
Ready in 3 hours

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