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.