From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. Preheat oven to 350 degrees.
2. Combine 1 Tablespoon of the crushed peppercorns with the rosemary, mint, garlic, vinegar and soy sauce in a shallow bowl. Marinate the lamb in the mixture for 8 hours, turning occasionally.
3. Remove lamb from marinade and drain. Reserve the marinade.
4. Spread mustard over skin side of meat, sprinkle with sea salt and pat remaining peppercorns into the mustard. Set the lamb in a shallow roasting pan large enough to hold the meat comfortably and carefully pour the reserved marinade around the meat.
5. Bake until medium rare, approximately 1-1/2 hours, or until meat thermometer registers 140 degrees. Let stand for 20 minutes before carving.
6. Serve the pan juices in a gravy boat with the lamb.
SERVES: 6
- 3 Tablespoons crushed green peppercorns, preserved in salt water
- 1 Tablespoon fresh rosemary
- 1/4 cup fresh mint leaves
- 5 cloves garlic, crushed
- 1/2 cup red wine vinegar or lemon juice
- 1/2 cup light soy sauce
- 4 – 5 pound leg of lamb, boned and butterflied
- 2 Tablespoons Dijon mustard
- 1/2 teaspoon sea salt
TO PREPARE:
1. Preheat oven to 350 degrees.
2. Combine 1 Tablespoon of the crushed peppercorns with the rosemary, mint, garlic, vinegar and soy sauce in a shallow bowl. Marinate the lamb in the mixture for 8 hours, turning occasionally.
3. Remove lamb from marinade and drain. Reserve the marinade.
4. Spread mustard over skin side of meat, sprinkle with sea salt and pat remaining peppercorns into the mustard. Set the lamb in a shallow roasting pan large enough to hold the meat comfortably and carefully pour the reserved marinade around the meat.
5. Bake until medium rare, approximately 1-1/2 hours, or until meat thermometer registers 140 degrees. Let stand for 20 minutes before carving.
6. Serve the pan juices in a gravy boat with the lamb.
SERVES: 6
