Mustard Crusted Wing Roast

Recipe ingredients

• 4 lb. (2 kg) bone-in beef wing roast
• Salt and pepper as needed
• 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
• 5 Tbsp. (75 mL) Irresistibles Dijon mustard*
• 2 Tbsp. (30 mL) minced rosemary
• 2 Tbsp. (30 mL) minced thyme
• 1 Tbsp. (15 mL) coarsely ground Irresistibles peppercorns*
• ¼ cup (60 mL) regular breadcrumbs*

Preparation

Preheat oven to 300°F (150°C).
Salt and pepper roast.
Heat oil in a skillet over medium-high heat.
Brown meat on all sides.
Cover roast with Dijon mustard.
In a wide-rimmed plate, combine rosemary with thyme, coarsely ground pepper and breadcrumbs.
Roll roast in herb mixture, covering mustard completely.
Place roast, bone down, on a grill in a shallow roasting pan and roast uncovered to desired degree of doneness. Alternately, roast can be placed on a bed of carrots, onions and celery.
Remove roast from oven, tent with foil, and let stand 10 minutes. Slice and serve immediately.

Suggestion

Calculate about 25 minutes/lb. or 50 minutes/kg for a 4-lb. (2-kg) roast.
Bones make for greater flavour but harder slicing. Ask the butcher to cut away the bones then tie them to the meat. Remove string and bones when roast is done.
Use a meat thermometer for perfectly done meat: rare ― internal temperature of 125°F (55°C), medium ― 150°F (65°C), and well-done 170°F (77°C). Take the roast out when it’s 5 to 10 degrees shy of the desired temperature, its internal temperature will rise slightly while it rests.

* We recommend Selection and Irresistibles products.

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