Roast Lamb with Peppercorn Crust

• 3 tablespoons crushed dried peppercorns, an equal mix of white, black, and green
• 1 tablespoon fresh rosemary leaves, or 1 1/2 teaspoons dried
• 1/2 cup fresh mint leaves
• 5 garlic cloves, crushed
• 1/2 cup raspberry vinegar (see Note)
• 1/4 cup soy sauce
• 1/2 cup dry red wine
• 1 boned but untied leg of lamb (about 5 pounds after boning)
• 2 tablespoons Dijon mustard

1. Combine 1 tablespoon of the crushed peppercorns, the rosemary, mint, garlic, vinegar, soy sauce, and red wine in a large shallow bowl.
2. Add the lamb and turn to coat with the marinade.
3. Marinate the lamb, covered, in the refrigerator, for 8 hours, turning occasionally.
4. Preheat the oven to 350F.
5. Remove the roast from the marinade and drain; reserve the marinade.
6. Roll the roast, tying it with kitchen twine.
7. Spread the mustard over the meat and pat 2 tablespoons of crushed peppercorns into the mustard.
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. Bake for 1 1/2 hours, or 18 minutes per pound, basting occasionally.
10. The roast will be medium rare.
11. Bake for another 10 to 15 minutes for well-done meat.
12. Let the roast stand for 20 minutes before carving.
13. Serve the pan juices in a gravy boat along with the lamb.

peppercorns, rosemary, mint leaves, garlic, raspberry vinegar, soy sauce, red wine, lamb, mustard

Taken from www.cookstr.com/recipes/roast-lamb-with-peppercorn-crust (may not work)