GREAT recipe! I made this --rather, a variation of it-- tonight and got rave reviews from the husband and teen-age son.
I cut slits around the meat and underneath the fat-cap to insert slivers of the garlic clove and some shallots that I had sliced.
I ground pepper, sea salt, dried rosemary, sage (didn't have thyme), and fresh lemon zest together and whisked these with the olive oil, 1T of Dijon (German stone-ground) mustard, 1 T Worcestershire sauce, and the juice of 1 lemon in a small bowl. Using a basting brush I liberally coated the meat in all the folds and outside. I also basted the roast twice with this mixture. (I added the rest to the glaze/sauce later.)
I also tucked some fresh oregano leaves into the folds of the meat before I tied it back together.
I tented the tinfoil over the 5.5 Lb. boneless roast and baked at 350°F for 3 hours until perfectly done.
In a small sauce pan over medium heat, I combined the drippings with 1T of cornstarch and whisked well (I had about 3/4 of a cup of drippings). I then added the 1/4 c. of balsamic vinegar and the left-over basting spice (about 1/2T). The glaze was very strong so I did not pour it over the meat, letting the guys chose how much they wanted.
I served this with roasted potatoes & carrots and biscuits. I would've done a salad, but the guys didn't want one.
Thanks for the recipe & all the tips from other reviewers!! I will make this one again. :-D
Was this review helpful?
10 users found this review helpful
GREAT recipe! I made this --rather, a variation of it-- tonight and got rave reviews from the...