Roast Lamb with Peppercorn Crust

1. 1

   Combine 1 tablespoon of the crushed peppercorns, the rosemary, mint, garlic, vinegar, soy sauce, and red wine in a large shallow bowl.

2. 2

   Add the lamb and turn to coat with the marinade.

3. 3

   Marinate the lamb, covered, in the refrigerator, for 8 hours, turning occasionally.

4. 4

   Preheat the oven to 350F.

5. 5

   Remove the roast from the marinade and drain; reserve the marinade.

6. 6

   Roll the roast, tying it with kitchen twine.

7. 7

   Spread the mustard over the meat and pat 2 tablespoons of crushed peppercorns into the mustard.

8. 8

   Set the roast in a shallow roasting pan just large enough to hold it comfortably and pour the reserved marinade carefully around but not over the roast.

9. 9

   Bake for 1 1/2 hours, or 18 minutes per pound, basting occasionally.

10. 10

    The roast will be medium rare.

11. 11

    Bake for another 10 to 15 minutes for well-done meat.

12. 12

    Let the roast stand for 20 minutes before carving.

13. 13

    Serve the pan juices in a gravy boat along with the lamb.

* Per serving · 4 servings · Values may vary.