Combine 1 tablespoon of crushed peppercorns,
mint, garlic, vinegar, soy sauce and red wine in a shallow bowl. Marinate
the lamb for approximately 8 hours, occasionally turning. Remove roast
from marinade. Reserve marinade; roll and tie the roast. Preheat the
oven to 350ºF. Spread mustard over meat and pat 2 tablespoons
of crushed peppercorn onto the mustard. Set roast in shallow roasting
pan. Pour reserved marinade around, not over, roast. Bake 1 1/2 hours
or 18 minutes per pound. Roast will be medium rare. Let roast stand
20 minutes before carving. Serves 6 to 8 people.
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