Pepper Coated Boneless Leg of Lamb
Indulge in the bold and aromatic flavors of this Pepper Coated Boneless Leg of Lamb, a show-stopping centerpiece for any gathering. This recipe combines the robust heat of black, white, and optional green peppercorns with the earthy richness of fresh rosemary, thyme, and garlic, creating a perfectly seasoned crust that locks in the meat's natural juiciness. A Dijon mustard and olive oil paste adds a tangy depth, while a quick sear ensures a golden, caramelized exterior before roasting the lamb to tender perfection. With just 20 minutes of prep time and a stunning presentation, this dish is ideal for special occasions or an indulgent family dinner. Pair it with roasted vegetables or creamy mashed potatoes for a meal that will leave everyone coming back for seconds. Perfect for fans of robust flavors and elegant simplicity, it's a must-try lamb recipe!
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Recipe Information
Ingredients
- 4 lbs Boneless leg of lamb
- 2 tbsp Black peppercorns
- 1 tbsp White peppercorns
- 1 tbsp Green peppercorns (optional)
- 1 tbsp Coarse sea salt
- 4 cloves Garlic cloves, minced
- 3 tbsp Olive oil
- 2 tbsp Rosemary, chopped
- 1 tbsp Thyme, chopped
- 2 tbsp Dijon mustard
Instructions
Preheat your oven to 375°F (190°C).
Trim any excess fat from the boneless leg of lamb, leaving a thin layer for flavor.
Using a mortar and pestle or spice grinder, coarsely crush the black, white, and green peppercorns. Mix them with the coarse sea salt and set aside.
In a small bowl, combine the minced garlic, olive oil, rosemary, thyme, and Dijon mustard to create a paste.
Pat the lamb dry with paper towels. Rub the garlic-herb paste evenly over the entire surface of the lamb.
Coat the lamb generously with the crushed peppercorn and salt mixture, pressing it into the meat to ensure it adheres well.
Heat a large oven-safe skillet or roasting pan over medium-high heat. Add a drizzle of olive oil and sear the pepper-coated lamb for 2-3 minutes on each side until browned and crusted.
Transfer the skillet or pan to the preheated oven. Roast the lamb for 75-90 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Remove the lamb from the oven and loosely tent it with aluminum foil. Let it rest for 15 minutes to allow the juices to redistribute.
Slice the lamb against the grain into thick slices and serve immediately. Pair with roasted vegetables or a creamy mashed potato for a complete meal.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 1305 mg | 57% | |
| Total Carbohydrate | 3.6 g | 1% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 0.0 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 890 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
