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Spicy
Roast Lamb
| 5 to 6 pound boned leg of lamb
1½ tablespoons fresh rosemary leaves ½ cup fresh mint leaves 4 garlic cloves, crushed ½ cup raspberry vinegar ¼ cup vinegar ¼ cup soy sauce ½ cup wine, red preferred 3 tablespoons crushed peppercorns 2 tablespoons Dijon mustard In a shallow bowl, combine the rosemary,
mint, garlic, vinegar, soy sauce, red wine, and 1 tablespoon of crushed
pepper. Marinate the lamb in this mixture in the refrigerator for 8 to
9 hours. Turn occasionally. Remove the lamb, drain. Roll the roast and
tie with string. Spread mustard over the meat and add the remaining pepper.
Bake in a 350° F. oven for 1 hour and 30 minutes for medium rare. Bake
an additional 15 minutes for well done. Baste occasionally. Let the roast
stand for 15 minutes before carving. Serve the juices as gravy.
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