Roast Lamb with Peppercorn Crust - Litchfield Farmers' Market

Ingredients

• 8 Tablespoons crushed dried peppercorns, a mixture of white, black, green and pink
• 1 Tablespoon fresh rosemary leaves (or 1½ teaspoons dried)
• ½ cup fresh mint leaves
• 5 cloves garlic, crushed
• ½ cup raspberry vinegar
• ½ cup lite soy sauce
• 1 cup dry red wine
• 1 de-boned but not yet tied leg of lamb, about 5 pounds after boning
• 3 tablespoons Dijon mustard
• Pink peppercorns