Rosemary Lemon Roast Beef
|Rosemary||1⁄4 Cup (4 tbs), crumbled|
|Garlic||2 Clove (10 gm), minced|
|Grated lemon rind||2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Beef sirloin tip/Top round roast||4 1⁄4 Pound, tied|
1 Preheat the oven to 350° F.
Line a roasting pan with aluminumfoil.
Inasmallbowl, mix the rosemary, garlic, lemon rind, and 1/4 teaspoon of the pepper.
Usinga narrow sharp knife, make 12 slits, each 3/4 inch long and 1 inch deep, across the top of the roast.
Use a chopstick to widen the slits and then to push a rounded 1/2 teaspoon ofthe garlic-herb mixture into each one.
Sprinkle the roast with any remaining mixture, the salt, and the remaining 1/2 teaspoon of pepper.
2 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 registers 140° F; for medium, roast 1 1/2 hours or to 160° F.
Let stand for 1 5 minutes before carving.