Lemon peppered roast beef

Lemon peppered roast beef


1 person made this

This healthy and flavoursome roast is enhanced by lemon zest, a hint of sherry, and freshly ground pepper.

Janet Mitchell

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

Preparation:2hours  ›  Cook:1hour  ›  Ready in:3hours 

  1. 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.
  2. Preheat the oven to 180°C.
  3. 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)
  4. 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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Reviews (1)


Very easy to prepare - and a delicious lemon taste - 24 May 2010

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