Try this Roast Lamb with Peppercorn Crust recipe, or contribute your own.
Suggest a better descriptionWe cooked this lamb for moms birthday one year, and it is the best lamb weve 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: Im not wild about really sharp mustard, but this wasnt 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, weve 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
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Serving Size: 1 Serving (50g) | ||
Recipe Makes: 6 -8 | ||
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Calories: 29 | ||
Calories from Fat: 1 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.2mg | 0 % | |
Potassium 80.2mg | 2 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 1.7g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 29
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