• 6servings

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Nutrition Info . . .

MineralsPhosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (6-pound) leg of lamb, boned and butterflied

  2. 1 tablespoon white peppercorns, crushed

  3. 1 tablespoon green peppercorns, crushed

  4. 1 tablespoon black peppercorns, crushed

  5. 1/2 cup fresh mint leaves

  6. 1/2 cup Burgundy or other dry red wine

  7. 1/2 cup raspberry vinegar

  8. 8 garlic cloves, crushed

  9. 1 tablespoon chopped fresh rosemary

  10. 2 tablespoons Dijon mustard

Instructions Jump to Ingredients ↑

  1. Place lamb in a large shallow, nonreactive dish.

  2. Combine crushed peppercorns in a small bowl; mixing well. Set aside 2 tablespoons crushed peppercorn mixture. Combine remaining peppercorn mixture, mint leaves, Burgundy, vinegar, garlic, and rosemary; mixing well. Pour marinade mixture over lamb. Cover and marinate in refrigerator for 8 hours or overnight, turning occasionally.

  3. Remove lamb from marinade, reserving marinade. Roll lamb, tying with heavy string at 2-inch intervals. Coat lamb with mustard; lightly pat reserved peppercorn mixture into mustard.

  4. Place lamb in a shallow roasting pan; pour reserved marinade around lamb. Insert meat thermometer into thickest part of lamb.

  5. Bake in a preheated 350°F (175°C) oven for 2 hours and 15 minutes or until meat thermometer registers 160°F (70°C), basting occasionally with pan juices. Let stand for 20 minutes before slicing. Serve with pan juices.


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