RECIPE:Garlic and Rosemary Studded Strip Roast
- Prep Time: 20 mins
- Cook time: More than an hour
Serves 8
Ingredients
Garlic, minced3 cloves
Dried rosemary1 teaspoon
Kosher salt, divided3 teaspoons
Black pepper, freshly ground1 teaspoon
Olive oil1 tablespoon
Garlic, split in half lengthwise10 cloves
Fresh rosemary sprigs, cut in 1-inch lengths4-5 rosemary sprigs
Cooking directions
Mix minced garlic, dried rosemary and 1-teaspoon salt in small mixing bowl. Cut approximately 20 slits evenly spaced around the roast, about 1-inch deep using a paring knife. Rub mixture evenly all over the strip roast and refrigerate overnight.
Preheat oven to 450°F. Remove the roast from refrigerator and wipe clean with a paper towel. Rub the roast with olive oil and season all sides with pepper and remaining salt. Place fat side up, in a roasting pan fitted with a rack.
Place the roast in the oven for 15 minutes. Remove from the oven and reduce the temperature to 325°F. Insert halved garlic cloves and rosemary sprigs evenly into pre-made slits. Place the roast back in the oven and continue cooking for about 1 hour.
Remove the roast from oven, place on a cutting board and loosely tent with foil. Allow to rest 30 minutes before slicing the roast across the grain.
Best served with choice of favourite side dishes.