PEPPER-COATED BONELESS LEG OF LAMB
A great holiday entree, or grilled in the summertime. Pink, green or white peppercorns can be found in spice shops or bottled in some grocery store spice sections.
Provided by Outta Here
Categories Lamb/Sheep
Time P1DT1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Untie lamb and unroll.
- With a mortar and pestle, crush the peppercorns together. Combine 1 tablespoon of this mixture (reserve the rest) with the rosemary, garlic, vinegar, wine, and soy sauce in a glass dish large enough to hold the lamb when untied. Place the lamb flat in the marinade and marinate overnight (or 2 days) , turning occasionally.
- Preheat oven to 350°F
- Remove the lamb from marinade and set marinade aside. Roll lamb up and retie with cotton kitchen string.
- Spread mustard all over the lamb and pat reserved peppercorns onto the meat, coating it completely.
- Coat a roasting pan (with a rack) with non-stick spray and place lamb on rack in pan.
- Roast until done, about 18 minutes per pound.
- Remove lamb to a cutting board to rest and place roasting pan on stove-top. Heat marinade in roasting pan, stirring to get brown bits from bottom of pan. Serve juices with lamb.
- (Can be left butterflied, and grilled on BBQ. Spread mustard on one side and pat peppercorns into mustard.).
Nutrition Facts : Calories 676.2, Fat 48.5, SaturatedFat 21.1, Cholesterol 195.6, Sodium 704.5, Carbohydrate 2, Fiber 0.3, Sugar 0.4, Protein 52
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holger
[email protected]This was my first time cooking lamb and I was a little nervous. But this recipe was so easy to follow and the lamb turned out perfectly. I will definitely be making this again.
REVOOBIT KENYA
[email protected]I'm not a big fan of lamb, but I decided to try this recipe anyway. I was pleasantly surprised! The pepper crust really helped to improve the flavor of the lamb and the meat was cooked perfectly. I would definitely make this again.
Mushtaq shakir
[email protected]This recipe is a keeper! The lamb was tender and juicy, and the pepper crust was crispy and flavorful. I will definitely be making this again for special occasions.
Edgar Eneral
[email protected]I love pepper-crusted lamb and this recipe did not disappoint. The lamb was cooked perfectly and the pepper crust was flavorful and crispy. I would definitely make this again.
Zachary Aydelott
[email protected]This was my first time cooking lamb and I was a little nervous. But this recipe was so easy to follow and the lamb turned out perfectly. I will definitely be making this again.
Md Sabur
[email protected]I've made this recipe several times and it always turns out great. The lamb is always tender and juicy, and the pepper crust is always crispy and flavorful. I highly recommend this recipe to anyone who loves lamb.
Sufyan Amjad
[email protected]I'm not a big fan of lamb, but I decided to try this recipe anyway. I was pleasantly surprised! The pepper crust really helped to improve the flavor of the lamb and the meat was cooked perfectly. I would definitely make this again.
Sajjad King
[email protected]I made this for a dinner party and it was a huge hit! Everyone loved the lamb and raved about the pepper crust. I will definitely be making this again for special occasions.
Mair Mshahzaib
[email protected]I followed the recipe exactly and it turned out great! The lamb was tender and juicy, and the pepper crust was crispy and flavorful. I would highly recommend this recipe to anyone who loves lamb.
Kyah Russell
[email protected]This was the best leg of lamb I've ever had! The pepper crust was so flavorful and the meat was cooked perfectly. I will definitely be making this again.