Preheat oven to 350 degrees.
In a small bowl, combine garlic, salt, pepper, thyme, and tarragon to form a paste.
Rub the paste evenly over surface of the roast.
Place roast, fat side up, on rack in roasting pan. Fill bottom of pan with 1 or 2 inches of water, water should not touch meat. Lay scallions in water.
Insert meat thermometer into thickest part of roast, not touching fat or bone. Roast until thermometer registers 135 degrees for rare, 155 degrees for medium.
Cover the road with aluminum foil tent and allow stand 15 to 20 min. Trim excess fat from roast before carving.
Serve roast with pan drippings
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1372g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 2.5mg||0 %|
|Potassium 65.5mg||2 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 3.7g|
|Protein 0.9g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 19
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