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1.
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Heat oven to 350 F. Combine garlic, salt pepper and thyme; press evenly into surface of roast. Place roast on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part. Do not add water or cover.
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2.
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Roast 18 to 22 minutes per pound for rare to medium. Remove roast from oven when meat thermometer registers 135 F for rare, 155 F for medium. Let stand 15 minutes before carving. (The temperature will continue to rise to 140 F for rare, 160 F for medium.)
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3.
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In a small saucepan, combine sauce ingredients. Cook over medium heat 5 minutes or until bubbly, stirring occasionally. Carve roast into slices; serve with sauce.
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Source: Family Circle Magazine Nov 2/93
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From the collection of Karen Deck
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