- Portion size 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.