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Roast Leg Of Lamb With Cracked Peppercorns And Herbs

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Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

4 to 5 pound (1.8 to 2.3 kilos) leg of lamb, boned

3 tablespoons whole mixed peppercorns, crushed (divided)

1 tablespoon fresh rosemary leaves

1/2 cup fresh mint leaves (I used 3 sprigs of thyme leaves.)

5 cloves garlic, crushed

1/2 cup (120 ml) apple cider vinegar

1/2 cup (120 ml) dry red wine

2 tablespoons prepared dijon mustard

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