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Herb and lemon crusted roast beef with roasted lemons and garlic herbs https://www.metro.ca/userfiles/image/recipes/roti-bœuf-croute-fines-herbes-citron-ail-roti-11154.jpg PT15M PT3H00M PT4H15M
Using a food processor, or by hand chopping, coarsely chop all the herbs.Add the lemon zest and garlic, and food process or hand chop until just combined and still quite coarse.Transfer mixture to a medium bowl, add the lemon juice, the oil, salt and pepper. Taste and add more lemon zest, juice, fresh herbs, salt or pepper to get a well balanced flavour.Transfer the roast to cutting board and rub the herb mixture all over the beef, rubbing in in well. Either place the roast into roasting pan with rack, cover well with plastic wrap and put back into the fridge or transfer the extra large ziplock bag to marinade for at least two hours or overnight.Bring the roast up to room temperature 2 hours before cooking. Prior to cooking remove the plastic wrap and preheat the oven to 425 °F.Place the roast in the lower rack of the oven for 30 min. Remove the roast, add the water to the bottom of the pan, cover with foil, reduce the oven temperature to 350°F and return to oven.Roast for another 1 1/2 hrs, for the last 30-45 min of cooking,Add the heads of garlic, lemon wedges, sprigs of rosemary and thyme. Continue to roast until roast is done.The plastic internal thermometer should pop up or until the internal temperature of the roast is 135°F -140°F degrees for medium or 145°F -150°F for medium well or until desired doneness.Keep in mind, the roast will continue to cook after being removed from the oven, so it is better to under than over cook it.Once roast is removed from the oven, transfer to a clean cutting board, tent with foil well and allow to rest for at least 20 minutes before serving.This resting time allows the meat to absorb the cooking flavours and juices, and to finish cooking.Strain the roasting liquid through a small sieve, discarding the rosemary and thyme, but keep the garlic and lemons.In a small pot on the stove or in microwave, gently warm up the roasting jus, and transfer to a gravy pitcher or serving vessel.Remove the foil on the roast, slice and serve with the roasted garlic, lemon wedges and roasting liquid.Serve immediatelySource: Metro
4-6
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8 lbs (4 kg) easy carve rib roast 4 garlic top 1/2'' (1cm) cut off 2 cups (500 ml) water 4 lemon cut into 6 wedges 8-10 Irresistibles fresh rosemary 8-10 Irresistibles fresh thyme 1/3 cup (85 ml) Irresistibles fresh oregano leaves 1/3 cup (85 ml) Irresistibles fresh mint leaves 1/3 cup (85 ml) Irresistibles fresh thyme leaves 1/3 cup (85 ml) Irresistibles fresh rosemary leaves zest of 3 lemon 1/2 cup (125 ml) garlic finely chopped 1/2 cup (125 ml) lemon juice 1/4 cup (60 ml) Irresistibles extra virgin olive oil 2 tablespoon (30 ml) kosher salt 3 tablespoon (45 ml) freshly ground black pepper. using Irresistibles black pepper grinder
Herb and lemon crusted roast beef with roasted lemons and garlic herbs

Herb and lemon crusted roast beef with roasted lemons and garlic herbs

Rate this recipe
2 Votes
4-6
Main course
0:15
Preparation
3:00
COOKING
4:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 8 lbs
    (4 kg)
    easy carve rib roast
  • 4
    garlic top 1/2'' (1cm) cut off
  • 2 cups
    (500 ml)
    water
  • 4
    lemon cut into 6 wedges
  • 8-10
    Irresistibles fresh rosemary
  • 8-10
    Irresistibles fresh thyme
  • 1/3 cup
    (85 ml)
    Irresistibles fresh oregano leaves
  • 1/3 cup
    (85 ml)
    Irresistibles fresh mint leaves
  • 1/3 cup
    (85 ml)
    Irresistibles fresh thyme leaves
  • 1/3 cup
    (85 ml)
    Irresistibles fresh rosemary leaves

  • zest of 3 lemon
  • 1/2 cup
    (125 ml)
    garlic finely chopped
  • 1/2 cup
    (125 ml)
    lemon juice
  • 1/4 cup
    (60 ml)
    Irresistibles extra virgin olive oil
  • 2 tablespoon
    (30 ml)
    kosher salt
  • 3 tablespoon
    (45 ml)
    freshly ground black pepper. using Irresistibles black pepper grinder
Imprimer ma sélection

Preparation

Using a food processor, or by hand chopping, coarsely chop all the herbs.

Add the lemon zest and garlic, and food process or hand chop until just combined and still quite coarse.

Transfer mixture to a medium bowl, add the lemon juice, the oil, salt and pepper. Taste and add more lemon zest, juice, fresh herbs, salt or pepper to get a well balanced flavour.

Transfer the roast to cutting board and rub the herb mixture all over the beef, rubbing in in well. Either place the roast into roasting pan with rack, cover well with plastic wrap and put back into the fridge or transfer the extra large ziplock bag to marinade for at least two hours or overnight.

Bring the roast up to room temperature 2 hours before cooking. Prior to cooking remove the plastic wrap and preheat the oven to 425 °F.

Place the roast in the lower rack of the oven for 30 min. Remove the roast, add the water to the bottom of the pan, cover with foil, reduce the oven temperature to 350°F and return to oven.

Roast for another 1 1/2 hrs, for the last 30-45 min of cooking,

Add the heads of garlic, lemon wedges, sprigs of rosemary and thyme. Continue to roast until roast is done.

The plastic internal thermometer should pop up or until the internal temperature of the roast is 135°F -140°F degrees for medium or 145°F -150°F for medium well or until desired doneness.

Keep in mind, the roast will continue to cook after being removed from the oven, so it is better to under than over cook it.

Once roast is removed from the oven, transfer to a clean cutting board, tent with foil well and allow to rest for at least 20 minutes before serving.

This resting time allows the meat to absorb the cooking flavours and juices, and to finish cooking.

Strain the roasting liquid through a small sieve, discarding the rosemary and thyme, but keep the garlic and lemons.

In a small pot on the stove or in microwave, gently warm up the roasting jus, and transfer to a gravy pitcher or serving vessel.

Remove the foil on the roast, slice and serve with the roasted garlic, lemon wedges and roasting liquid.

Serve immediately

Source: Metro

Source : Metro

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