Have a half leg of lamb and need a quick and simple marinade that is different from the standard garlic and rosemary? My Partner in Crime cooked me a lovely Valentine’s Day meal and whipped up this punchy marinade that worked beautifully with the sweetness of the flesh.
Take some hot English mustard, splash in some olive oil to loosen it, shake in some ground cumin and add a good spoonful of pink peppercorns that have been slightly crushed (to release their flavour). Easy.
Smear on the lamb and seal in a hot pan before placing in the oven for about an hour; 20 minutes at 200˚C and then maybe 40 minutes (depending on size) at 160˚C.
This marinade is robust and mysterious thanks to the pink peppercorns, which often are overlooked in the pepper world.
