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Pepper-Coated Boneless Leg of Lamb

Created by Mikekey on October 27, 2013

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.