Pepper-Coated Boneless Leg Of Lamb Recipe

Name: Pepper-Coated Boneless Leg Of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon whole green peppercorn; 1 tablespoon whole pink peppercorns or 1 tablespoon whole white peppercorns; 1 tablespoon whole black peppercorn; 1 teaspoon dried rosemary; 6 garlic cloves, peeled and crushed; 1/2 cup raspberry vinegar; 1/2 cup dry red wine; 1/4 cup soy sauce; 5 lbs boneless leg of lamb, rolled; 2 tablespoons Dijon mustard

Servings: persons

1 tablespoon whole green peppercorn
1 tablespoon whole pink peppercorns or 1 tablespoon whole white peppercorns
1 tablespoon whole black peppercorn
1 teaspoon dried rosemary
6 garlic cloves, peeled and crushed
1/2 cup raspberry vinegar
1/2 cup dry red wine
1/4 cup soy sauce
5 lbs boneless leg of lamb, rolled
2 tablespoons Dijon mustard

1
Untie lamb and unroll.
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
Preheat oven to 350u00b0F
4
Remove the lamb from marinade and set marinade aside. Roll lamb up and retie with cotton kitchen string.
5
Spread mustard all over the lamb and pat reserved peppercorns onto the meat, coating it completely.
6
Coat a roasting pan (with a rack) with non-stick spray and place lamb on rack in pan.
7
Roast until done, about 18 minutes per pound.
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
(Can be left butterflied, and grilled on BBQ. Spread mustard on one side and pat peppercorns into mustard.).

1914

kcal

Calories

120

Fat

Carbs

152

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon whole green peppercorn, 1 tablespoon whole pink peppercorns or 1 tablespoon whole white peppercorns, 1 tablespoon whole black peppercorn, 1 teaspoon dried rosemary, and more.

Yes, Pepper-Coated Boneless Leg Of Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pepper-Coated Boneless Leg Of Lamb

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