Roast Leg of Lamb with Peppercorn Crust

In a small bowl combine together 1 tablespoon crushed peppercorns, rosemary, chopped mint, crushed garlic cloves, vinegar, soy sauce, and red wine.

In a large dish place lamb,and pour red wine mixture over and marinate for 8 hours.

Drain (reserving marinade) and place in a roasting pan. Spread prepared brown mustard over the lamb. Press 2 tablespoons crushed peppercorns on top and pour the marinade around, but not over the lamb.

Roast in a 350°F (175°C) degree oven for 2 to 3 1/2 hours, basting occasionally. Let stand for 20 minutes before carving.