Peppercorn Lamb Loin Roast And Potatoes

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 4 lbs lamb loin roast
• 2 tablespoons black pepper, very coarse ground
• 1/2 tablespoon kosher salt
• 3 tablespoons butter
• 1/2 cup brandy
• 1 1/2 cups whipping cream
• 1 1/2 tablespoons dijon mustard
• 1 teaspoon thyme, divided
• 1/2 teaspoon marjoram
• 1/4 teaspoon seasoning salt
• 8 small red potatoes, quartered
• 2 tablespoons olive oil

Recipe

• 1 preheat oven to 475°.
• 2 rinse roast and pat dry. rub 2 tbl (or more) of pepper onto all sides of roast. lightly sprinkle with salt.
• 3 place roast in a shallow pan (pyrex is perfect) fat side up, making sure to leave room to add potatoes later. cook for about 15 minute or until outside is nice and brown.
• 4 while roast is browning, heat butter in saucepan over medium heat. once it "clears" add brandy using a whisk and reduce heat to low. in a separate bowl combine cream, mustard, 1/2 tsp thyme, marjoram, rosemary and a dash seasoning salt. add to saucepan.
• 5 when roast has browned, remove from oven and reduce temp to 350.
• 6 slowly pour sauce over roast. use whisk to combine sauce with meat juices. return to oven and continue cooking about 30 minute.
• 7 wash and quarter potatoes. place in a medium bowl and use paper towels to remove as much water as possible. drizzle with olive oil, enough to lightly coat when tossed. add a little salt and pepper, a good dash of seasoning salt and 1/2 tsp thyme. toss to coat evenly.
• 8 at the end of the 30 min, remove roast from oven and spoon sauce from bottom of pan over meat to completely coat. add potatoes around the sides in a single layer. return to oven for about 50 minute for med rare.
• 9 remove from heat, cover with foil and allow to rest for at least 10 minute before slicing.
• 10 the sauce and potatoes just get better the longer it rests.