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Colette & Cassi's Country Kitchen!

Butterflied Lamb with Peppercorns


from California Sizzles
Easy and Distinctive Recipes for a Vibrant Lifestyle

INGREDIENTS:

3 Tablespoons crushed green peppercorns,
  preserved in salt water
1 Tablespoon fresh rosemary
1/4 cup fresh mint leaves
5 cloves garlic, crushed
1/2 cup red wine vinegar or lemon juice
1/2 cup light soy sauce
4 – 5 pound leg of lamb, boned and butterflied
2 Tablespoons Dijon mustard
1/2 teaspoon sea salt

TO PREPARE:

1.  Preheat oven to 350 degrees.
2.  Combine 1 Tablespoon of the crushed peppercorns with
    the rosemary, mint, garlic, vinegar and soy sauce in
    a shallow bowl.  Marinate the lamb in the mixture for
    8 hours, turning occasionally.
3.  Remove lamb from marinade and drain.  Reserve the
    marinade.
4.  Spread mustard over skin side of meat, sprinkle with
    sea salt and pat remaining peppercorns into the
    mustard.  Set the lamb in a shallow roasting pan large
    enough to hold the meat comfortably and carefully pour
    the reserved marinade around the meat.
5.  Bake until medium rare, approximately 1-1/2 hours, or
    until meat thermometer registers 140 degrees.  Let
    stand for 20 minutes before carving.
6.  Serve the pan juices in a gravy boat with the lamb.

SERVES: 6