BUTTERFLIED LEG OF LAMB WITH PEPPERCORNS

By jarren

Ingredients

• 3 tbsp crushed green peppercorns, preserved in salt water
• 1 tbsp fresh rosemary, chopped finely
• 1/4 cup fresh mint leaves, chopped finely
• 4 cloves garlic, crushed
• 1/2 cup red wine vinegar or lemon juice
• 1/2 cup light soy sauce
• 4 - 5 lb leg of lamb, boned and butterflied
• 2 tbsp Dijon mustard
• 1/2 tsp sea salt

Preparation

Step 1

Preheat oven to 350F degrees. Combine 1 tbsp of the crushed peppercorns with rosemary, mint garlic, vinegar and soy sauce in shallow bowl.

Marinate the lamb in the mixture for 8 hours, turning occasionally. Remove lamb from marinade and drain. Reserve the marinade. 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. Carefully pour the reserved marinade around the meat.

Bake until medium rare, approximately 1/12 hours, or until meat thermometer registers 140 degrees. Let stand for 20 minutes before carving. Serve the pan juices in a gravy boat with the lamb.