Huge roasts seem like an ordeal to prepare, but this one is pretty simple. Cut the bones away from the meat (it doesn’t take a butcher to do it right), make a basic mustard and peppercorn paste, rub it all over the meat, tie the bones back on, let the meat sit for at least an hour, and roast. There’s no flipping, stirring, or sauce-making involved. All you need is a trusty meat thermometer and a tasty side dish to serve this with.
Special equipment: You’ll need kitchen twine for this recipe.
Game plan: The roast is ready for the oven after 1 hour’s seasoning time, but for best results, season it overnight. And it takes 2 to 2 1/4 hours to roast, so plan accordingly.
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...