PEPPERCORN ENCRUSTED ROAST LAMB
This is my favourite way to do roast lamb. Juicy and very succulent. We like our lamb very rare so you may want to adjust the cooking time.
Provided by An_Net
Categories Lamb/Sheep
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Combine 1.5 tblspn of peppercorns, rosemary, mint, garlic, vinegar, soy sauce & red wine in a bowl. Marinade the lamb in the mixture for a few hours.
- Remove roast from marinade and roll and tie roast with string.
- Preheat oven to temp between 200-250c
- Spread the mustard and rest of the peppercorns over the meat.
- Place roast into a baking tray and pour the marinade around the roast but not over it.
- Bake for 1.5 hours, basting occasionally. Slice roast to nice pieces and pour juices over the top.
Nutrition Facts : Calories 451.6, Fat 27.3, SaturatedFat 11.7, Cholesterol 134, Sodium 318.2, Carbohydrate 7.5, Fiber 2.6, Sugar 0.3, Protein 38.6
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