| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Japanese |
|
6 |
-8 |
INGREDIENTS
| 3 |
tb |
Crushed dried peppercorns (1 Tbsp each of white; black, and green) |
| 1 |
tb |
Fresh rosemary; (or 1 1/2 tsp dried) |
| 1/2 |
c |
Fresh mint leaves |
| 5 |
|
Cloves garlic; crushed |
| 1/2 |
c |
Raspberry vinegar |
| 1/4 |
c |
Oriental soy sauce; (we probably used Kikkoman's reduced sodium) |
| 1/2 |
c |
Dry red wine |
| 1 |
|
Boned but untied leg of lamb; ca 5 lbs AFTER boning |
| 2 |
tb |
Prepared Dijon-style mustard |
INSTRUCTIONS
We cooked this lamb for mom's birthday one year, and it is the best lamb
we've ever tasted. I do not recommend any revisions to this recipe; it is
already perfect. JB
Combine 1 Tbsp of the peppercorns, the rosemary, mint, garlic, vinegar, soy
sauce, and red wine in a shallow dish. Marinate the lamb in this for ca 8
hours (covered in the fridge, of course), turning occasionally. Remove lamb
from marinade and drain; reserve marinade. Roll the roast, tying it with
kitchen twine. (I wonder if you could use kampyo [Japanese dried gourd
strips], which would be edible?) Preheat oven to 350. Spread mustard over
meat (note: I'm not wild about really sharp mustard, but this wasn't a
problem). Pat remaining 2 Tbsp of the crushed peppercorns into the mustard.
Set roast in a shallow roasting pan just large enough to hold it
comfortably and pour carefully around but not over roast. Bake 1 1/2 hours
or 18 minutes per pound for medium rare (and another 10-15 minutes for
well-done), basting occasionally. (Well, we've consistently found you have
to bake it 22 minutes per pound for medium-rare meat, but oven temperatures
vary.) Let stand 20 minutes before carving. Serve pan juices with lamb.
Jean B. From Julee Rosso and Sheila Lukins, The Silver Palate Cookbook.
Tested, entered, and proofed by Jean B.
Posted to recipelu-digest Volume 01 Number 398 by JB
<jbxyz@ma.ultranet.com> on Dec 23, 1997
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