Roast Lamb with Peppercorn Crust

Recipe by Anna Gill

Serves 6 to 8
Requires eight hours to marinate

6 Tablespoons crushed dried peppercorns, a mixture of white, black, green and pink*
1 Tablespoon fresh rosemary leaves (or 1½ teaspoons dried)
½ cup fresh mint leaves
5 cloves garlic, crushed
½ cup raspberry vinegar
½ cup lite soy sauce
1 cup dry red wine
1 de-boned but not yet tied leg of lamb, about 5 pounds after boning
3 tablespoons Dijon mustard

1. Combine 1 tablespoon of the crushed peppercorns with the rosemary, mint, garlic, vinegar, soy sauce and red wine in a large plastic bag and mix well. Add the untied lamb and marinate for 8 hours. Turn the bag and its contents periodically.
2. Reserving the marinade, remove roast from the marinade and drain. Roll and tie the roast with kitchen twine. Place the roast in a relatively shallow roasting pan.
3. Preheat the oven to 350o.F
4. Spread the mustard over the top and sides meat as evenly as possible and pat the remaining peppercorns into the mustard.
5. Pour the reserved marinade around, but not on top of the roast.
6. Roast the lamb for 18 to 20 minutes per pound, or approximately 1 ½ hours for a medium rare roast. Remember to adjust these temperatures for your particular oven.

*Pink peppercorns are actually the berry of a shrub called Schinus-molle, but are called peppercorns, taste peppery and are used accordingly.