Lemon peppered roast beef
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This healthy and flavoursome roast is enhanced by lemon zest, a hint of sherry, and freshly ground pepper.
Janet Mitchell
Ingredients
Serves: 6
- 1½ tablespoons vegetable oil
- 2 teaspoons grated lemon zest
- 1 tablespoon lemon juice
- 1½ tablespoons brown sugar
- 1 teaspoon ground black pepper
- 2 tablespoons dry sherry
- 1 kg lean beef roast
Directions
Preparation:2hours › Cook:1hour › Ready in:3hours
- Combine the oil, lemon zest, lemon juice, brown sugar, pepper and sherry in a large dish. Add the beef and marinate for 2 to 3 hours.
- Preheat the oven to 180°C.
- Transfer the beef to a baking dish and roast to desired doneness:
• about 45 minutes for rare (52°–54°C)
• 1 hour for medium (60°–65°C)
• 1¼ hours for well-done (65°–70°C) - Remove roast from oven, cover with foil and rest for 20 minutes to allow the juices to redistribute before slicing and serving.
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