Peppercorn Encrusted Roast Lamb

1. 1

   Combine 1.5 tblspn of peppercorns, rosemary, mint, garlic, vinegar, soy sauce & red wine in a bowl. Marinade the lamb in the mixture for a few hours.

2. 2

   Remove roast from marinade and roll and tie roast with string.

3. 3

   Preheat oven to temp between 200-250c

4. 4

   Spread the mustard and rest of the peppercorns over the meat.

5. 5

   Place roast into a baking tray and pour the marinade around the roast but not over it.

6. 6

   Bake for 1.5 hours, basting occasionally. Slice roast to nice pieces and pour juices over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.