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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Black Peppercorn Leg of Lamb with Honeyed Mint Sauce Recipe

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This recipe for Black Peppercorn Leg of Lamb with Honeyed Mint Sauce is from The Green Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 6 to 7 lb. leg of lamb
5 T. coarse ground black pepper
2 T. rosemary
1 1/2 tsp. garlic powder
2 tsp. salt

Sauce:
3 T Dijon mustard
1 c. apple cider vinegar + 1/2 c.
1 T. dried mint (1/2 c. fresh chopped)
1/2 c. honey
1 c. mint jelly
Directions:
Directions:
Preheat oven to 350 degrees.
Coat entire leg of lamb with mustard. Mix together pepper, garlic, salt and rosemary and coat lamb, gently pressing into the mustard.
Place lamb on baking rack set inside a large roasting pan. Mix 1 c. vinegar w/mint and pour into the roasting pan around the lamb making sure not to get any on the lamb. Place lamb in the upper rack of the oven and bake; approx. 15 minutes/lb (1 1/2 hours). Test for doneness by piercing lamb at its thickest part (thigh) and look for joices running only slightly pink. Remove lamb from rack and let rest 15-20 min before serving.

In the meantime, add 1/2 c. cider vinegar to pan drippings and stir scraping the sides. Drain liquid from pan into saucepan trying to remove most of the large pices and much of the fat. Over medium heat, add the mint jelly and honey; stir constantly until both are fully dissolved and mixed. Serve honeyed mint sauce over sliced lamb.
Personal Notes:
Personal Notes:
Lamb is best served hot so be sure to cover your lamb with foil once you take it out of the oven. I always heat the serving platter, too.

 

 

 

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