Mini Lamb Roast with Peppercorn Crust

Marinade

2 cloves	Garlic, crushed
¾ cup	Pinot noir
1 Tbsp	Thyme
1 Tbsp	Olive oil

Roast

1 tsp	Salt
400 g	Lamb roast, leg, boneless (Main)
2 Tbsp	Dijon mustard
2 Tbsp	Green peppercorns, lightly bruised
1 Tbsp	Honey
1 cup	Lamb stock

Directions

1. Combine the marinade ingredients in a saucepan. Simmer for 5 minutes. Cool.
2. Pour the cold marinade over the lamb in a small roasting dish. Marinate in the refrigerator - turning occasionally - for 8 to 24 hours.
3. Remove the lamb from the marinade and pat dry. Reserve the marinade. Sprinkle the lamb with salt and rub in well.
4. Spread the mustard evenly over the lamb then pat in the peppercorns. Place in a roasting dish
5. Preheat the oven to 200degC. Roast the lamb for 30-40 minutes (the meat will still be a little pink inside), or according to personal preference.
6. Cover with foil and rest for 10 minutes before slicing.
7. Meanwhile, strain the marinade into a saucepan. Add the lamb stock and honey. Simmer for about 15 minutes until reduced by about half.
8. May be thickened, if preferred, with 2 tablespoons each of softened butter and flour mixed to a paste.
9. Whisk small amounts of the paste into the simmering sauce, until thickened.
10. Serve with roast vegetables such as pumpkin, kumara or potatoes.