Roast Lamb With Peppercorn Crust
|Crushed peppercorns||3 Tablespoon|
|Rosemary leaves/1 1/2 teaspoons dried||1 Tablespoon|
|Mint leaves||1⁄2 Cup (8 tbs)|
|Garlic||5 Clove (25 gm), crushed|
|Raspberry vinegar||1⁄2 Cup (8 tbs)|
|Oriental soy sauce||1⁄4 Cup (4 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Prepared dijon style mustard||2 Tablespoon|
Combine 1 tablespoon of the crushed peppercorns, the rosemary, mint, garlic, vinegar, soy sauce and red wine in a shallow bowl.
Marinate the lamb in the mixture for eight hours, turning occasionally.
Remove roast from marinade and drain; reserve marinade.
Roll the roast, tying it with kitchen twine.
Preheat oven to 350Â°F.
Spread mustard over meat and pat 2 tablespoons of crushed peppercorns into the mustard.
Set the roast in a shallow roasting pan just large enough to hold it comfortably and pour reserved marinade carefully around but not over roast.
Bake for 1 1/2 hours, or 18 minutes per pound, basting occasionally.
Roast will be medium rare.
Bake for another 10 to 15 minutes for well done meat.
Let roast stand for 20 minutes before carving.
Serving size: Complete recipe
Calories 568 Calories from Fat 10
% Daily Value*
Total Fat 4 g6.5%
Saturated Fat 0.49 g2.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4017.6 mg167.4%
Total Carbohydrates 73 g24.3%
Dietary Fiber 4.5 g18.1%
Sugars 2.6 g
Protein 7 g13.5%
Vitamin A 23.7% Vitamin C 27.7%
Calcium 16.4% Iron 21.1%
*Based on a 2000 Calorie diet