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...
Ingredients
- 6 pound(s) leg of lamb, boned and butterflied
- 1 tablespoon(s) white peppercorns, crushed
- 1 tablespoon(s) green peppercorns, crushed
- 1 tablespoon(s) black peppercorns, crushed
- 1/2 cup(s) fresh mint leaves
- 1/2 cup(s) Burgundy or other dry red wine
- 1/2 cup(s) raspberry vinegar
- 8 garlic cloves, crushed
- 1 tablespoon(s) chopped fresh rosemary
- 2 tablespoon(s) dijon mustard
Instructions
- 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.
Nutrition
Calories: 450.97kcalCarbohydrates: 36.34gProtein: 44.61gFat: 14.5gSaturated Fat: 4.02gCholesterol: 130mgSodium: 556.3mgFiber: 4.19gSugar: 5.26g
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