Peppercorn Encrusted Roast Lamb
photo by An_Net
- Ready In:
- 2hrs 30mins
- Ingredients:
- 9
- Serves:
-
10-12
ingredients
- 100 g crushed dried peppercorns
- 1⁄2 bunch fresh rosemary leaf
- 1⁄2 bunch fresh mint leaves
- 1 tablespoon garlic
- 250 ml raspberry vinegar
- 2 tablespoons soy sauce
- 250 ml dry red wine
- 2 kg leg of lamb
- 1⁄4 cup dijon-style mustard
directions
- Combine 1.5 tblspn of peppercorns, rosemary, mint, garlic, vinegar, soy sauce & red wine in a bowl. Marinade the lamb in the mixture for a few hours.
- Remove roast from marinade and roll and tie roast with string.
- Preheat oven to temp between 200-250c
- Spread the mustard and rest of the peppercorns over the meat.
- Place roast into a baking tray and pour the marinade around the roast but not over it.
- Bake for 1.5 hours, basting occasionally. Slice roast to nice pieces and pour juices over the top.
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Reviews
-
YUM YUM! My husband has always said he didn't care for Lamb. I saw a beautiful leg of lamb at the store so thought we'd try it for a change. He raved about how delicious and tender the meat was. True winning dish that we'll have again. BTW 200-225 C = 400 degree F. We also like it rare so the timing was perfect.
RECIPE SUBMITTED BY
I'm a busy mum to 5 plus a precious grandson. I've always had a passion of serving healthy nutritious and most importantly tasty food to my family and friends. Being an Aussie I have a insatiable appetite for bbq'ing . My cookery books fill three shelves of a large bookcase and I use the internet constantly looking for new recipes and ideas.
My passion for food and cooking has been passed down to my children with 2 now being qualified chefs and another 2 working part time in the food industry whilst studying. My grandson has enjoyed the benefits of a 'foodie family' and has only ever eaten food freshly prepared by us and usually grown by a member of the family as well.
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