12 servings
Preheat oven to 325°F (160°C). Place roast, fat side up, on rack in roasting pan; set aside. Between waxed paper, coarsely crush peppercorns with mallet; transfer to small bowl. Stir in mustard, thyme and oil; spread all over roast. Roast for about 2 hours and 30 minutes or until meat thermometer registers 140°F (60°C) for rare, or until desired doneness. Transfer to cutting board and tent with foil; let stand for 15 minutes. Cut string from roast. Stand roast so bones are vertical; cut meat away from bones. Place, cut side down, on board and carve thinly. Serves 12. Canadian Living
main courses
Instructions
Preheat oven to 325°F (160°C).
Place roast, fat side up, on rack in roasting pan; set aside.
Between waxed paper, coarsely crush peppercorns with mallet; transfer to small bowl. Stir in mustard, thyme and oil; spread all over roast.
Roast for about 2 hours and 30 minutes or until meat thermometer registers 140°F (60°C) for rare, or until desired doneness.
Transfer to cutting board and tent with foil; let stand for 15 minutes.
Cut string from roast. Stand roast so bones are vertical; cut meat away from bones. Place, cut side down, on board and carve thinly. Serves 12.
Canadian Living
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