Pepper-Coated Boneless Leg of Lamb
Recipe: #10839
October 27, 2013
Categories: Lamb/Mutton, Christmas, Easter, New Years, Sunday Dinner, Thanksgiving, Oven Roast, Gluten-Free, High Protein Low Carbohydrate, No Eggs, Non-Dairy, Wine, more
"A great holiday entree, or grilled in the summertime. If grilling, do not re-tie-leave butterflied. Spread mustard on one side and pat peppercorns into mustard. Pink, green or white peppercorns can be found in spice shops or bottled in some grocery store spice sections."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (330.4 g)
- Calories 744
- Total Fat - 57 g
- Saturated Fat - 27.7 g
- Cholesterol - 187.1 mg
- Sodium - 739.3 mg
- Total Carbohydrate - 3.2 g
- Dietary Fiber - 0.7 g
- Sugars - 0.2 g
- Protein - 50.2 g
- Calcium - 49.8 mg
- Iron - 4.7 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Untie lamb and unroll.
Step 2
With a mortar and pestle, crush the peppercorns together. Combine 1 tablespoon of this mixture (reserve the rest) with the rosemary, garlic, vinegar, wine, and soy sauce in a glass dish large enough to hold the lamb when untied. Place the lamb flat in the marinade and marinate overnight (or up to 2 days), turning occasionally.
Step 3
Preheat oven to 350°F
Step 4
Remove the lamb from marinade and set marinade aside. Roll lamb up and retie with cotton kitchen string.
Step 5
Spread mustard all over the lamb and pat reserved peppercorns onto the meat, coating it completely.
Step 6
Coat a roasting pan (with a rack) with non-stick spray and place lamb on rack in pan.
Step 7
Roast until done, about 18 minutes per pound.
Step 8
Remove lamb to a cutting board to rest and place roasting pan on stove-top. Heat reserved marinade in roasting pan, stirring to get brown bits from bottom of pan. Carve lamb and serve pan juices with lamb.
Tips
No special items needed.
3 Reviews
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