Captain's Table Rolled Roast

Recipe Ingredients

5 lbs	2270g / 80oz	Rolled roast
		The Marinade
1/2 cup	118ml	Olive oil
1/4 cup	59ml	Lime juice
1/4 cup	59ml	Dijon mustard
1/2 cup	118ml	Chablis
1 tablespoon	15ml	Chopped fresh tarragon
1 tablespoon	15ml	Chopped fresh dill
1 teaspoon	5ml	Cumin
1 tablespoon	15ml	Fresh ground black pepper
6		Garlic cloves*
		The Glaze
2 tablespoons	30ml	Olive oil
1/3 cup	78ml	Lite soy sauce
3/4 cup	177ml	Honey
1 tablespoon	15ml	Fresh ginger - grated
1 tablespoon	15ml	Garlic clove - minced (large)
2 tablespoons	30ml	Lemon juice
3/4 tablespoon	11ml	Crushed Thai chili peppers

Recipe Instructions

*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.

Garnish with greens and serve with asparagus and new small potatoes.

Source:
Bonnie Stern, Simply Heartsmart

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