Lamb Roast With Peppercorn-mustard Crust And Cider Gravy

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1/4 cup butter, plus
• 1 tablespoon butter, room temperature
• 1 tablespoon cracked peppercorns
• 4 1/2 lbs boneless lamb loin roast, rolled and tied
• 1 tablespoon whole mustard seeds
• 2 tablespoons all-purpose flour
• 2 teaspoons golden brown sugar
• 2 tablespoons dijon mustard
• 2 teaspoons dried thyme, crumbled
• 1 tablespoon cracked black peppercorns
• 1 tablespoon cracked dried green peppercorn
• 1 1/2 cups apple cider
• 3 tablespoons apple jack
• 1 tablespoon all-purpose flour
• 3/4 cup chicken broth
• 1 tablespoon cider vinegar
• 1 teaspoon dijon mustard
• salt and pepper

Recipe

• 1 for lamb roast: position rack in lowest third of oven and preheat to 475°f add 1 tablespoon butter to a heavy large skillet over medium-high heat and roast and cook until brown, about 4 minutes per side. remove from skillet. cool 10 minutes. transfer to roasting pan.
• 2 combine remaining 1/4 cup butter with mustard seeds, flour, sugar, mustard, thyme, and peppercorns in bowl. spread paste oven top and sides of roast. roast 30 minutes. reduce heat to 325 degrees.
• 3 continue cooking about 1 hour 20 minutes. transfer roast to cutting board and tent with foil. transfer 2 tablespoons drippings in pan to heavy small saucepan; discard remaining drippings.
• 4 for cider gravy: heat roasting pan over medium-low heat. add cider and boil until liquid is reduced to 3/4 cup scraping up any browned bits, about 8 minutes. stir in apple jack, boil 1 minute.
• 5 heat drippings in saucepan over medium-high heat. add flour and stir until golden brown, about 2 minutes. whisk in cider mixture and stock. simmer until thickened, stirring occasionally, about 2 minutes. remove from heat. mix in vinegar and mustard. season with salt and pepper. carve roast and serve with gravy.