Pepper Coated Boneless Leg Of Lamb Recipes

PEPPER-COATED BONELESS LEG OF LAMB

Pepper-Coated Boneless Leg of Lamb image

A great holiday entree, or grilled in the summertime. Pink, green or white peppercorns can be found in spice shops or bottled in some grocery store spice sections.

Provided by Outta Here

Categories Lamb/Sheep

Time P1DT1h30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon whole green peppercorn
1 tablespoon whole pink peppercorns or 1 tablespoon whole white peppercorns
1 tablespoon whole black peppercorn
1 teaspoon dried rosemary
6 garlic cloves, peeled and crushed
1/2 cup raspberry vinegar
1/2 cup dry red wine
1/4 cup soy sauce
5 lbs boneless leg of lamb, rolled
2 tablespoons Dijon mustard

Steps:

Untie lamb and unroll.
With a mortar and pestle, crush the peppercorns together. Combine 1 tablespoon of this mixture (reserve the rest) with the rosemary, garlic, vinegar, wine, and soy sauce in a glass dish large enough to hold the lamb when untied. Place the lamb flat in the marinade and marinate overnight (or 2 days) , turning occasionally.
Preheat oven to 350°F
Remove the lamb from marinade and set marinade aside. Roll lamb up and retie with cotton kitchen string.
Spread mustard all over the lamb and pat reserved peppercorns onto the meat, coating it completely.
Coat a roasting pan (with a rack) with non-stick spray and place lamb on rack in pan.
Roast until done, about 18 minutes per pound.
Remove lamb to a cutting board to rest and place roasting pan on stove-top. Heat marinade in roasting pan, stirring to get brown bits from bottom of pan. Serve juices with lamb.
(Can be left butterflied, and grilled on BBQ. Spread mustard on one side and pat peppercorns into mustard.).

Nutrition Facts : Calories 676.2, Fat 48.5, SaturatedFat 21.1, Cholesterol 195.6, Sodium 704.5, Carbohydrate 2, Fiber 0.3, Sugar 0.4, Protein 52

LEG OF LAMB-BONELESS-GREEK STYLE

Leg of Lamb-Boneless-Greek Style image

Make and share this Leg of Lamb-Boneless-Greek Style recipe from Food.com.

Provided by Diana Adcock

Categories Lamb/Sheep

Time 3h55m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 (5 lb) boneless leg of lamb
1/2 cup fresh lemon juice
2 tablespoons fresh lemon juice, reserved
1/2 cup olive oil
1/4 cup dried oregano
8 garlic cloves, crushed
1 tablespoon salt
2 teaspoons black pepper

Steps:

In a large bowl combine the 1/2 cup lemon juice, olive oil, oregano, garlic, salt and pepper.
Whisk well.
Place lamb in a shallow baking dish and cover with marinade, turning to coat.
Marinate for 3 hours or overnight, turning a few times.
Preheat oven to 450 degrees.
Remove lamb and place on a roasting rack over a baking dish.
Cook for 15 minutes, reduce heat to 350 degrees and continue cooking for another 40 minutes.
Test for desired doneness.
Remove lamb from oven, sprinkle reserved lemon juice over cooked meat, wrap in foil and let stand for 10 to 15 minutes.

Nutrition Facts : Calories 1043.7, Fat 82.7, SaturatedFat 30.6, Cholesterol 260.8, Sodium 1376, Carbohydrate 4, Fiber 0.6, Sugar 0.7, Protein 68.2

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