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Rosemary Lemon Roast Beef

Healthy.Eater's picture
  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
  Salt 1⁄4 Teaspoon

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.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

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

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Anonymous's picture
Rosemary Lemon Roast Beef Recipe