Peppercorn Encrusted Roast Lamb - cooking recipe

Ingredients

100 g crushed dried peppercorns
1/2 bunch fresh rosemary leaf
1/2 bunch fresh mint leaves
1 tablespoon garlic
250 ml raspberry vinegar
2 tablespoons soy sauce
250 ml dry red wine
2 kg leg of lamb
1/4 cup dijon-style mustard

Preparation

Combine 1.5 tblspn of peppercorns, rosemary, mint, garlic, vinegar, soy sauce & red wine in a bowl. Marinade the lamb in the mixture for a few hours.
Remove roast from marinade and roll and tie roast with string.
Preheat oven to temp between 200-250c
Spread the mustard and rest of the peppercorns over the meat.
Place roast into a baking tray and pour the marinade around the roast but not over it.
Bake for 1.5 hours, basting occasionally. Slice roast to nice pieces and pour juices over the top.