Peppercorn Encrusted Roast Lamb
Transform your dinner table into a show-stopping feast with Peppercorn Encrusted Roast Lamb, a recipe that marries bold flavors with elegant presentation. This succulent leg of lamb is coated in a robust paste made from freshly crushed black peppercorns, garlic, Dijon mustard, and fragrant herbs like rosemary and thyme, ensuring every bite is bursting with flavor. Roasted to perfection, the lamb achieves a juicy, tender texture, while optional roasted vegetables, cooked alongside in the pan, soak up the savory drippings for an effortless side. Ideal for holiday gatherings or Sunday roasts, this dish is a celebration of simplicity and gourmet sophistication. Whether served with a glass of red wine or carved for a formal dinner, this centerpiece recipe promises to impress your guests with its aromatic appeal and hearty taste.
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Recipe Information
Ingredients
- 1.5 kg Leg of lamb
- 3 tbsp Black peppercorns
- 4 large Garlic cloves
- 2 tbsp Rosemary (fresh)
- 1 tbsp Thyme (fresh)
- 3 tbsp Olive oil
- 2 tsp Salt
- 2 tbsp Dijon mustard
- 1 tbsp Lemon juice
- 800 g Vegetables for roasting (optional: carrots, potatoes, onions)
Instructions
Preheat your oven to 200°C (400°F) and position the oven rack in the middle.
Trim any excess fat from the leg of lamb and pat it dry with paper towels. Set it aside.
Using a mortar and pestle, coarsely crush the black peppercorns, or place them in a sealed zip-top bag and crush with a rolling pin. Transfer to a bowl.
Finely chop the garlic cloves, rosemary, and thyme. Add these to the bowl with the crushed peppercorns.
Mix in the olive oil, Dijon mustard, lemon juice, and salt to form a paste.
Rub the peppercorn herb paste evenly all over the lamb, making sure to coat every surface. Let the seasoned lamb rest for 10 minutes at room temperature to allow the flavors to penetrate.
If roasting vegetables as a side, chop them into large chunks and toss with a drizzle of olive oil, salt, and pepper. Spread them evenly over the bottom of a large roasting pan.
Place the lamb on a roasting rack set over the vegetables (or directly in the pan if not roasting vegetables). Insert an oven-safe thermometer into the thickest part of the lamb, avoiding the bone.
Roast the lamb in the preheated oven for 60–90 minutes, or until the internal temperature reaches 57°C (135°F) for medium-rare or 63°C (145°F) for medium. Cooking times may vary depending on the size of the leg.
Halfway through roasting, baste the lamb with any drippings from the pan to enhance moisture and flavor.
Once done, remove the lamb from the oven and let it rest for 15 minutes, loosely tented with foil, before carving.
Slice the lamb against the grain and serve with the roasted vegetables or your choice of sides. Enjoy your elegant Peppercorn Encrusted Roast Lamb!
Nutrition Facts
Calories |
5509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 368.1 g | 472% | |
| Saturated Fat | 144.7 g | 724% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1455 mg | 485% | |
| Sodium | 6662 mg | 290% | |
| Total Carbohydrate | 144.1 g | 52% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 28.4 g | ||
| Protein | 399.7 g | 799% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 629 mg | 48% | |
| Iron | 38.5 mg | 214% | |
| Potassium | 7790 mg | 166% | |
*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.
