Yields
8 servings
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ingredients
1
rump oven roast (2 ½ lb)
4
clove garlic, minced
2
Tbsp minced gingerroot (or 1 tbsp ground Ginger)
2
Tbsp olive oil
tsp dried mint
1
tsp pepper
¼
tsp salt
1
Tbsp liquid honey
1
Tbsp cider vinegar
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directions
Step 1
Place roast on rack in small roasting pan. Combine garlic, ginger, oil, mint, pepper and salt; spread all over roast. Pour 1 cup (250 mL) water into pan.
Step 2
Roast in 500°F oven for 30 minutes. Reduce heat to 275°F; roast for 30 minutes. Stir honey with vinegar; brush one-third over roast. Roast, basting twice with remaining honey mixture, until thermometer registers 140°F for rare, about 40 minutes, or until desired doneness.
Step 3
Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing thinly across the grain.