Recipe: Roast Lamb with Peppercorn Crust

6 to 8 generous servings

3 tablespoons crushed dried peppercorns, an equal mix of white, black and green, divided

1 tablespoon fresh rosemary leaves, or 1-½ teaspoons dried

½ cup fresh mint leaves

5 garlic cloves, crushed ½ cup raspberry vinegar

¼ cup soy sauce

½ cup dry red wine

1 boned but untied leg of lamb (about 5 pounds after boning)

Kitchen twine

2 tablespoons Dijon mustard

1. Combine 1 tablespoon of the crushed peppercorns, the rosemary, mint, garlic, vinegar, soy sauce and red wine in a large shallow bowl. Add the lamb and turn to coat with the marinade. Marinate the lamb, covered, in the refrigerator for 8 hours, turning occasionally.

2. Preheat the oven to 350 degrees. Remove the roast from the marinade and drain; reserve the marinade. Roll the roast, tying it with kitchen twine. Spread the mustard over the meat and pat 2 tablespoons of the crushed peppercorns into the mustard. Set the roast in a shallow roasting pan just large enough to hold it comfortably and pour the reserved marinade carefully around but not over the roast.

3. Bake for 1-½ hours, or 18 minutes per pound, basting occasionally. The roast will be medium rare. Bake for another 10 to 15 minutes for well-done meat. Let the roast stand for 20 minutes before carving. Serve the pan juices in a gravy boat along with the lamb.

From "The Silver Palate Cookbook" by Julee Rosso and Sheila Lukins