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Rosemary-Lemon Roast Beef




Source of Recipe


web


Recipe Introduction


The secret to making this flavorful roast is to cut slits in the surface and fill them with garlic-herb mixture so that the taste penetrates the meat.
(maybe inject it?)


List of Ingredients




1/4 C. fresh rosemary, minced ~or~ 1-1/2 T. dried rosemary, crumbled
2 cloves garlic, minced
2 tsp. grated lemon rind
1/2 tsp. black pepper
4-1/4 pounds beef sirloin tip or top round roast, tied
1/4 tsp. salt


Recipe



Preheat the oven to 350*F.
Line a roasting pan with aluminum foil.

In a small bowl, mix the rosemary, garlic, lemon rind, and 1/4 tsp. of the pepper.

Using a narrow sharp knife, make 12 slits, each 3/4-in. long and 1-in. deep, across the top of the roast. Use a chopstick to widen the slits and then to push a rounded 1/4 tsp. of the garlic-herb mixture into each one. Sprinkle the roast with any remaining mixture, the salt, and the remaining 1/4 tsp. of pepper.

Place the roast on a rack in the roasting pan and roast for 1 hour 20 minutes for medium-rare or until a meat thermometer reads 140*F; for medium, roast 1-1/2 hours or to 160*F.

Let stand for 15 minutes before carving.
Serves 12.