3 tbsp. crushed dried peppercorns (equal amounts white, black, green)
1 tbsp. fresh rosemary or 1 1/2 tsp. dried
1/2 c. fresh mint leaves
1/2 c. raspberry vinegar
1/4 c. soy sauce
1/2 c. red wine
1 boned (untied leg of lamb (5 lb. after boning)
2 tbsp. Dijon mustard

Combine 1 tablespoon of crushed peppercorns, mint, garlic, vinegar, soy sauce and red wine in a shallow bowl. Marinate the lamb for approximately 8 hours, occasionally turning. Remove roast from marinade. Reserve marinade; roll and tie the roast. Preheat the oven to 350 degrees. Spread mustard over meat and pat 2 tablespoons of crushed peppercorn onto the mustard. Set roast in shallow roasting pan. Pour reserved marinade around, not over, roast. Bake 1 1/2 hours or 18 minutes per pound. Roast will be medium rare. Let roast stand 20 minutes before carving. Serves 6 to 8 people.