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Roast Lamb with Peppercorn Crust
THE SEATTLE TIMES9Ingredients
85Minutes
800Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. peppercorns (crushed dried, an equal mix of white, black and green, divided)
- 1 Tbsp. rosemary leaves (fresh, or 1-½ teaspoons dried)
- 1/2 cup fresh mint leaves
- 5 garlic cloves
- 1/2 cup raspberry vinegar
- 1/4 cup soy sauce
- 1/2 cup dry red wine
- 1 leg of lamb (boned but untied, about 5 pounds after boning)
- 2 Tbsp. Dijon mustard
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NutritionView More
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800Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories800Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol360mg120% |
| Sodium1250mg52% |
| Potassium1840mg53% |
| Protein121g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber2g8% |
| Sugars<1g |
| Vitamin A4% |
| Vitamin C6% |
| Calcium10% |
| Iron80% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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