Instructions: We cooked this lamb for moms birthday one year, and it is the best lamb weve ever tasted. I do not recommend any revisions to this recipe; it is already perfect. JB

Combine 1 Tbsp of the peppercorns, the rosemary, mint, garlic, vinegar, soy sauce, and red wine in a shallow dish. Marinate the lamb in this for ca 8 hours (covered in the fridge, of course), turning occasionally. Remove lamb from marinade and drain; reserve marinade. Roll the roast, tying it with kitchen twine. (I wonder if you could use kampyo [Japanese dried gourd strips], which would be edible?) Preheat oven to 350. Spread mustard over meat (note: Im not wild about really sharp mustard, but this wasnt a problem). Pat remaining 2 Tbsp of the crushed peppercorns into the mustard.

Set roast in a shallow roasting pan just large enough to hold it comfortably and pour carefully around but not over roast. Bake 1 1/2 hours or 18 minutes per pound for medium rare (and another 10-15 minutes for well-done), basting occasionally. (Well, weve consistently found you have to bake it 22 minutes per pound for medium-rare meat, but oven temperatures vary.) Let stand 20 minutes before carving. Serve pan juices with lamb.

Jean B.

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