Boneless Roasted Leg of Lamb
This is a traditional and succulent main course for an Easter Dinner. From our favorite Maine cook, Vicki, owner of The Good Table.
- 1 TBL black peppercorns, crushed
- 1 TBL green peppercorns crushed
- 1 TBL white peppercorns, crushed
- 4 large cloves garlic, crushed
- 4 TBL fresh rosemary
- 3 sprigs fresh mint
- ½ cup red wine vinegar
- ½ cup dry red wine
- ¼ cup soy sauce
- 4 to 6 lb leg of lamb, boned and butterflied
- 3 TBL Dijon mustard
1. The day before: Combine all the peppercorns and blend well. (If you do not have the different peppercorns, use freshly ground pepper). Set half of the peppercorns aside. Combine the remaining peppercorns with the garlic, rosemary, mint , vinegar, wine and soy sauce. Mix well and pour over the lamb. Marinate under refrigeration for 24 hours.
2. Preheat the oven to 450 degrees. Remove lamb from the marinade and pat dry. Reserve the marinade. Spread the mustard and the other half o the pepprcorns over the lamb, skin side up. Place in a shallow roasting pan.
3. Spoon some of the marinade around the meat. Roast in the oven approximately 10 to 12 minutes per pound for medium rare.** Baste with the marinade every 15 minutes while roasting. Remove from the oven and let rest 10 minutes before carving. Slice into thin strips and serve with the pan juices.
**The New Basics Cookbook says rare is an internal temperature of 135ºF to 140ºF and medium is 150ºF to 155ºF. Using an instant read thermometer (available at Hammertown) you should remove the roast about 5 degrees before reaching your desired internal temperature. As the meat rests it will continue to cook while also allowing the juices to redistribute throughout the meat.