Roast Lamb with Peppercorn Crust

Name: Roast Lamb with Peppercorn Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings garlic; 6 servings mint; 6 servings mustard; 6 servings peppercorns; 6 servings raspberry vinegar; 6 servings red wine; 6 servings rosemary; 6 servings soy sauce

Roast Lamb with Peppercorn Crust is a gluten free and vegan recipe with 6 servings. One serving contains 147 calories, 3g of protein, and 0g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. Easter will be even more special with this recipe. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up wine, raspberry vinegar, peppercorns, and a few other things to make it today.

Instructions

Combine 1 tablespoon of the crushed peppercorns, the rosemary, mint, garlic, vinegar, soy sauce, and red wine in a large shallow bowl.

Ingredients you will need

Peppercorns

Soy Sauce

Red Wine

Rosemary

Vinegar

Garlic

Mint

Equipment you will use

Bowl

Add the lamb and turn to coat with the marinade. Marinate the lamb, covered, in the refrigerator, for 8 hours, turning occasionally.

Ingredients you will need

Marinade

Lamb

Preheat the oven to 350F.

Equipment you will use

Oven

Remove the roast from the marinade and drain; reserve the marinade.

Ingredients you will need

Marinade

Roll the roast, tying it with kitchen twine.

Ingredients you will need

Roll

Equipment you will use

Kitchen Twine

Spread the mustard over the meat and pat 2 tablespoons of crushed peppercorns into the mustard. 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.

Ingredients you will need

Peppercorns

Marinade

Mustard