ROAST LAMB WITH PEPPERCORN CRUST

Ingredients:

3 tablespoon crushed dried peppercorns (equal amounts white, black and green)
1 tablespoon fresh rosemary or 1½ teaspoon dried rosemary
½ cup fresh mint leaves
¼ cup Balsamic vinegar
¼ cup soy sauce
½ cup red grape juice (Unsweetened)
1 boned leg of lamb (2.5 kg after boning)
2 tablespoon Dijon mustard

Preparation:

1. Combine 1 tablespoon of crushed peppercorns, mint, garlic, vinegar, soy sauce and grape juice in a shallow bowl.
2. Marinate the lamb for approximately 8 hours, occasionally turning.
3. Remove roast from marinade. Reserve marinade; roll and tie the roast.
4. Preheat the oven to 350 degrees.
5. Spread mustard over meat and pat 2 tablespoons of crushed peppercorn onto the mustard.
6. Set roast in shallow roasting pan. Pour reserved marinade around the roast and NOT over the roast.
7. Bake 1½ hours or 18 minutes per 500 gm. Roast will be medium rare.
8. Let roast stand 20 minutes before carving.