COTTAGE LIFE RECIPE CONTEST WINNER, 2003

Sensational Boneless Lamb // Anita Butterfield 

Ingredients

Marinade:
2 tbsp peppercorns, coarsely crushed (mixture of white, black, green, and pink, or just black) (30 ml) 
2 tbsp whole peppercorns (30 ml)
1/2 cup fresh mint, chopped (125 ml)
1/4 cup fresh rosemary, chopped (60 ml)
6 cloves garlic, minced
1/2 cup raspberry vinegar (125 ml)
1/4 cup soy sauce (60 ml)
1 1/2 cups dry red wine (375 ml)
Meat:
1 boned leg or shoulder of lamb (3-5 lbs/1.5-.5 kg)
1/2 cupmustard (see Tips, below) (125 ml)
Instructions:

1.Combine all ingredients for marinade in large flat dish or heavy-duty plastic bag.
2.Butterfly the lamb so it is fairly uniform in thickness. Place flat in marinade, turning to coat thoroughly. Cover dish or seal bag. Refrigerate overnight, turning occasionally.
3.Preheat barbecue. Spread half of mustard on one side of lamb and grill 5 minutes over medium heat. Turn, spread with remaining mustard, and grill 5 minutes longer or to desired doneness. Let stand 10 minutes before slicing.
4.If you like, bring marinade to boil in saucepan, simmer 2 minutes, and thicken with a mixture of 1 tbsp (15 ml) each cornstarch and water. Strain if desired and serve with lamb. Serves 6-8.

Cottage Tips:
  1. Grilling time varies with meat thickness and barbecue. Use the times above as a guide for medium rare and check lamb with a meat thermometer: The internal temperature should be 150°F (65°C) for medium rare.
  2. Use a combination of 2 or 3 kinds of mustard if you want - Anita likes to include a honey mustard - but at least one should be a Dijon with seeds.
  3. The lamb can also be broiled or oven-roasted: Broil 5" (12 cm) from the element for 15-20 minutes on each side, spreading mustard on each side. Roast at 400°F (200°C) for 35-40 minutes, spreading mustard on top before putting the lamb in the oven.