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
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.
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.
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