Roast Lamb with Peppercorn Crust

Name: Roast Lamb with Peppercorn Crust
Ingredients: 6 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

www.litchfieldfarmersmarket.org

Roast lamb with a peppercorn crust, marinated for 8 hours. Perfect for special occasions; serves 6-8.

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Ingredients

6 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