Roast Lamb with Peppercorn Crust
| Yield: | 6 -8 |
| Categories: |
| 3 | tb | Crushed dried peppercorns (1 Tbsp each of white; black, and green) |
| 1 | tb | Fresh rosemary; (or 1 1/2 tsp dried) |
| 1/2 | c | Fresh mint leaves |
| 5 | Cloves garlic; crushed | |
| 1/2 | c | Raspberry vinegar |
| 1/4 | c | Oriental soy sauce; (we probably used Kikkoman's reduced sodium) |
| 1/2 | c | Dry red wine |
| 1 | Boned but untied leg of lamb; ca 5 lbs AFTER boning | |
| 2 | tb | Prepared Dijon-style mustard |
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