| 1 boned but untied
leg of Alberta lamb approx. 5 lbs., 3 Tbsp. crushed dried peppercorns (equal mix
of white, black and red - optional), 1 Tbsp. fresh rosemary (or 1 ½ tsp. dried
rosemary), ½ cup fresh mint leaves, 5 garlic cloves, crushed ½ cup raspberry vinegar,
¼ cup oriental soy sauce, ½ cup dry red wine, 2 Tbsp. Dijon mustard Method:
Combine
1 Tbsp. of the crushed peppercorns with the rosemary, mint, garlic, vinegar, soy
sauce and red wine in a shallow bowl. Marinade the lamb in the mixture for 8 hours,
turning occasionally. Remove roast from the marinade. Roll and tie the roast.
Preheat oven to 350F. Spread the mustard over the meat and press remaining crushed
peppercorns into the mustard. Set the roast in a shallow roasting pan and pour
marinade around but not over the roast. Bake for 1 ½ hours or 18 minutes per pound,
basting occasionally. Roast will be medium rare, bake further 10-15 minutes for
well done meat. Let roast stand for 20 minutes before carving. Serve juice in
a gravy boat. |
