Pepper-Coated Boneless Leg Of Lamb

1. 1

   Untie lamb and unroll.

2. 2

   With a mortar and pestle, crush the peppercorns together. Combine 1 tablespoon of this mixture (reserve the rest) with the rosemary, garlic, vinegar, wine, and soy sauce in a glass dish large enough to hold the lamb when untied. Place the lamb flat in the marinade and marinate overnight (or 2 days) , turning occasionally.

3. 3

   Preheat oven to 350u00b0F

4. 4

   Remove the lamb from marinade and set marinade aside. Roll lamb up and retie with cotton kitchen string.

5. 5

   Spread mustard all over the lamb and pat reserved peppercorns onto the meat, coating it completely.

6. 6

   Coat a roasting pan (with a rack) with non-stick spray and place lamb on rack in pan.

7. 7

   Roast until done, about 18 minutes per pound.

8. 8

   Remove lamb to a cutting board to rest and place roasting pan on stove-top. Heat marinade in roasting pan, stirring to get brown bits from bottom of pan. Serve juices with lamb.

9. 9

   (Can be left butterflied, and grilled on BBQ. Spread mustard on one side and pat peppercorns into mustard.).

* Per serving · 4 servings · Values may vary.