Moroccan Spencer Roast

Moroccan Spencer Roast
  • 4 servings
  • 0:20 Preparation
  • 0:40 Cooking
  • 1:00 Total Time

Ingredients

Add all
  • 1 lb
    (454 g)

    spencer roast

  • 1 tsp.
    (5 mL)

    ground cinnamon

  • 1 tsp.
    (5 mL)

    paprika

  • 1 tsp.
    (5 mL)

    turmeric

  • 1 tsp.
    (5 mL)

    garlic salt

  • 1/2 tsp.
    (2 mL)

    ground ginger

  • 1/4 tsp.
    (1 mL)

    ground cumin

  • 1/4 tsp.
    (1 mL)

    Salt

  • 1/4 tsp.
    (1 mL)

    pepper

Preparation

Preheat the oven to 350 °F (180°C).

In a small bowl, mix the cinnamon, paprika, turmeric, garlic salt, ginger, cumin, salt and pepper.

Rub the spice mixture on the meat.

Insert a meat thermometer on the side of the roast.

Set the roast on a grill inside a casserole or shallow oven-proof dish.

Cook uncovered 40 minutes or until the thermometer shows 155°F (68°C) for a medium-cooked roast.

Set the roast on a cutting board, cover with aluminum paper and let rest for 5-8 minutes to allow the internal temperature to rise slightly.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

Discover your taste profile!

© Société des alcools du Québec, 2007