Garlic and Rosemary Studded Strip Roast
Garlic and Rosemary Studded Strip Roast
INGREDIENTS
Garlic, minced 3 cloves
Dried rosemary 1 teaspoon
Kosher salt, divided 3 teaspoons
Black pepper, freshly ground 1 teaspoon
Olive oil 1 tablespoon
Garlic, split in half lengthwise 10 cloves
Fresh rosemary sprigs, cut in 1-inch lengths 4-5 rosemary sprigs
LET'S GET COOKING!
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.