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.
Serving size: Complete recipe
Calories 2607 Calories from Fat 818
% Daily Value*
Total Fat 91 g139.6%
Saturated Fat 34.2 g171.1%
Trans Fat 2.9 g
Cholesterol 1175.9 mg392%
Sodium 1686.5 mg70.3%
Total Carbohydrates 9 g3%
Dietary Fiber 3.7 g14.8%
Sugars 0.5 g
Protein 414 g828.5%
Vitamin A 7.6% Vitamin C 32.1%
Calcium 17.9% Iron 239.3%
*Based on a 2000 Calorie diet