We cooked this lamb for mom's birthday one year, and it is the best lamb we've 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: I'm not wild about really sharp mustard, but this wasn't 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, we've 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. From Julee Rosso and Sheila Lukins, The Silver Palate Cookbook. Tested, entered, and proofed by Jean B.