Roast Lamb with Peppercorn Crust

I’m not sure why, but I was really craving lamb this weekend. Maybe it was because we just had great lamb @ Fogo De Chao for Cancy’s birthday…. Or maybe I was just having a carnivorous moment. In any case, Katie has a great recipe that I used for the marinade, but I made mine in the crockpot instead of roasting in the oven. I hope you like it.

Roast Lamb with Peppercorn Crust

6 Tbsp crush dried assorted peppercorns
4 Tbsp fresh rosemary leaves
2 Tbsp fresh mint leaves (I omitted)
10 garlic cloves
1/4 c. raspberry vinegar
1/2 c. soy sauce
1 c. dry red wine
2 boned leg of lamb (I used a shoulder roast instead)
4 Tbsp dijon mustard (I omitted)
2-4 Tbsp flour

In a large baking dish, combine 2 Tbsp crushed peppercorns, rosemary, mint, garlic, vinegar, soy sauce, and red wine. Add the lamb and turn to coat with the marinade.
Marinate the lamb, covered, in the fridge 8-12 hours, turning occasionally.

 

Set the roast in a CrockPot and pour 1 c. of the reserved marinade carefully around but not over the roast; discard remaining marinade.

Cook in low for 6-7 hours (depending on the size of the cut of lamb)
Remove roast from pan, and cover with foil to stand for 20 minutes before carving.
Over medium heat, heat pan juices, adding 2-4 Tbsp flour to thicken, and serve over lamb slices to serve.

I drizzled just a little of the pan juices on it and sprinkled with some reduced fat Feta cheese. Also, because the lamb itself is a pretty rich piece of meat, I served this with a little bit of homemade Tsatziki to balance it out.

 

Remove lamb from the marinade and drain, reserve the marinade. Roll the roast, tying with kitchen twine. Pat 2 Tbsp of crushed peppercorns into the lamb