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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6 - 8 servings
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
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.
Ready in 3 hours
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