Gremolata rubbed roast beef and roasted potatoes
|For the potatoes; parboil|
|1 1/2 lbpotatoes; peeled and cut into large chunks|
|For the Gremolata:; combine|
|3/4 cupParsley; fresh, chopped|
|1/4 cupThyme leaves; fresh|
|1 wholehead garlic|
|3 tablespoonOlive oil|
|zest of one lemon; chopped|
|For the beef; Sear in 2 tablespoon olive oil; Top with Gremolata and roast|
|2 2 to 3 lb eacheye round roasts; seasoned with salt|
Gremolata rubbed roast beef and roasted potatoes Preparation
Preheat oven to 400 degrees with rack on the bottom.
Parboil potatoes in salted water for 15 to 20 minutes. Drain, reserving the water for gravy.
Combine all gremolata ingredients in a large resealable plastic bag. with the flat side of a meat mallet, crush the garlic cloves with the herbs.
Sear seasoned roasts in oil in a large roasting pan until brown.
Remove roasts; top with Gremolata.
Arrange potatoes in the pan and place the meat on the other side.
Roast meat and potatoes for 45 minutes. Cook until the meat reaches desired doneness ,130 to 135 degrees for medium.
Scrape gremolata from the roasts into the roasting pan. Remove meat and potatoes; allow roasts to rest for 15 minutes before carving.
Sear roasts in oil over medium -high heat , adding a bit more oil , if meat starts to scorch.
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