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11 lb. Rolled Roast
***THE MARINADE***
OLIVE OIL
LIME JUICE
DIJON MUSTARD
CHABLIS
CHOPPED FRESH TARRAGON
CHOPPED FRESH DILL
CUMIN
FRESH GROUND BLACK PEPPER
GARLIC
***THE GLAZE***
OLIVE OIL
LITE SOY SAUCE
HONEY
FRESH GINGER
GARLIC CLOVE
LEMON JUICE
CRUSHED THAI CHILI PEPPERS
Sliver the garlic cloves into 20-25 pieces.
MARINADE: Combine first eight ingredients in a mixing bowl, stir well and pour into a durable plastic bag. With the tip of a sharp knife, penetrate the outer skin of the roast and insert the slivered garlic cloves. Add beef to the bag, seal and turn to thoroughly coat. Let stand a minimum of 1 1/2 hours, turning several times. THE
GLAZE: Add honey to sauce pan, heat gently. Add all other glaze ingredients, stir frequently. DO NOT BRING TO A BOIL! Remove from heat.
PREPARATION: Preheat grill to minimum 325F. Remove beef from marinade, reserve for future use. Set beef on rack. Insert meat thermometer so that probe is in the center of the meat. Cover with tinfoil tent and place on grill or spit. For rare meat, roast for 33 minutes per pound or up to an internal temperature of 140F. for rare meat, 160F for medium. GLAZE after 30 minutes. Remove foil for last 1/2 hour. Remove from grill and let stand for fifteen minutes before slicing thinly. Remaining glaze can be re-heated and used as a sauce.
***THE MARINADE***
OLIVE OIL
LIME JUICE
DIJON MUSTARD
CHABLIS
CHOPPED FRESH TARRAGON
CHOPPED FRESH DILL
CUMIN
FRESH GROUND BLACK PEPPER
GARLIC
***THE GLAZE***
OLIVE OIL
LITE SOY SAUCE
HONEY
FRESH GINGER
GARLIC CLOVE
LEMON JUICE
CRUSHED THAI CHILI PEPPERS
Sliver the garlic cloves into 20-25 pieces.
MARINADE: Combine first eight ingredients in a mixing bowl, stir well and pour into a durable plastic bag. With the tip of a sharp knife, penetrate the outer skin of the roast and insert the slivered garlic cloves. Add beef to the bag, seal and turn to thoroughly coat. Let stand a minimum of 1 1/2 hours, turning several times. THE
GLAZE: Add honey to sauce pan, heat gently. Add all other glaze ingredients, stir frequently. DO NOT BRING TO A BOIL! Remove from heat.
PREPARATION: Preheat grill to minimum 325F. Remove beef from marinade, reserve for future use. Set beef on rack. Insert meat thermometer so that probe is in the center of the meat. Cover with tinfoil tent and place on grill or spit. For rare meat, roast for 33 minutes per pound or up to an internal temperature of 140F. for rare meat, 160F for medium. GLAZE after 30 minutes. Remove foil for last 1/2 hour. Remove from grill and let stand for fifteen minutes before slicing thinly. Remaining glaze can be re-heated and used as a sauce.
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