1 lamb roast (either leg of lamb or sirloin roast, 3-6 lbs in size)
1/2 cup raspberry vinegar
1/4 cup lite soy sauce
1/2 cup merlot wine
2 teaspoons dried rosemary
1/2 cup fresh mint leaves
2 tablespoons cracked mix of colored peppercorns
2 tablespoons Dijon mustard
3 tablespoons crushed Garlic
Mix together the vinegar, soy, merlot wine, rosemary, mint and half the mixed colored peppercorns.
Marinate the lamb in the mixture (refrigerated) for 6-8 hours or overnight. Drain the lamb, reserving the marinade and place in a shallow roasting pan just large enough to accommodate the roast comfortably.
Spread the mustard over the lamb, and press the remaining peppercorns into the mustard. Roast in a 375 degree oven for approximately 18 minutes per pound or to desired doneness.
Serve with Saffron rice and wilted spinach.