Preheat oven to 300°F (150°C).
Salt and pepper roast.
Heat oil in a skillet over medium-high heat.
Brown meat on all sides.
Roll roast in herb mixture, covering mustard completely.
Place roast, bone down, on a grill in a shallow roasting pan and roast uncovered to desired degree of doneness. Alternately, roast can be placed on a bed of carrots, onions and celery.
Remove roast from oven, tent with foil, and let stand 10 minutes. Slice and serve with peach chutney.
Heat oil in a skillet over medium heat. Sweat onion for 3-4 minutes, covered, over low heat. Add garlic, ginger and mustard seed and cook for 2 minutes. Add wine vinegar and brown sugar and cook for 2 minutes. Add peaches and cook, uncovered, for 15 minutes, on low. Cool and serve.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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