Sustainably raised meats and more in Baden, Waterloo
What better way to celebrate Father’s Day than with the ultimate cut of roast, cooked Dad’s favourite way, on the grill or smoker. This recipe is great because it has just the right amount of time for the griller to relax and enjoy a beverage or two, or use the cooking time to create all the delicious side dishes this meal deserves. A four pound roast serves 4-5 adults IngredIENTS:4 lb pastured beef prime rib roast 3 tbsp olive oil 4 cloves garlic, minced 1 tbsp kosher salt 1 tbsp black pepper 1 tbsp minced fresh thyme, 1 tbsp minced fresh rosemary ½ tbsp smoked paprika 1 tsp sugar 1/2 tsp ground allspice 1/4 tsp cayenne pepper Grilling instructions:1. If roast is frozen, defrost in refrigerator for 24-48 hours. 2. Mix the oil, garlic and all spices in a small mixing bowl. Remove the roast from the fridge. Rub it all over with the spice rub. Let rest for at least an hour but not more than two hours at room temperature. If you would like to let it rest with the rub for longer than two hours, start it in the fridge and remove it for the last hour or so to come to come to room temperature. This ensures even cooking. 3. Start out low and slow for maximum tenderness. Pre-heat one side of your grill until the temperature inside the grill is 250 degrees F. Place the roast on the grill with the bone side down over indirect heat (ie on the side where the grill is not on). Cook at this lower temperature until the internal temperature of the roast is 110 degrees F. This should take about 90 minutes for a four-pound roast. 4. Create the herbed crust. Raise the temperature of the grill to 400 degrees F and continue cooking over indirect heat until the internal temperature of the roast reaches 135 degrees F, about 25-30 minutes. This will make a medium rare roast when finished. If everyone in your group likes their roast cooked more, you can leave it on longer. 145F for medium. 150F for medium well. 160F for well done. 5. Remove the roast from the heat and allow to rest for 30 minutes before slicing. This allows the delicious juices to reabsorb back into the meat. 6. Slice and serve. Cut between the bones for large slices or remove the bones before slicing. The bones can then be served alongside the sliced meat for a special treat. If some members of your group like their meat more well done, their piece can be cooked on the grill over direct heat like a steak until the desired doneness is attained. Notes:Want some gravy for your delicious roast? Before cooking, place the roast on a cooling rack over a shallow roasting pan. Add some sliced onions, chopped celery and chopped carrots to the pan. Add a few stalk of fresh herbs. Then pour in some beef broth, water and a glass of red wine. Cook the veggies underneath the roast during the low temperature part of the process. Remove from heat, strain and reserve the broth (you can nibble on the mushy veggies if you wish). In a sauce pan make a roux out of
equal parts flour and butter and cook over medium heat for a couple of minutes to cook out the flour. Add the broth and stir over heat until desired thickness is achieved.
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Did You Know? Lamb leg steaks can be tender and juicy when grilled. Most people think of rib chops or loin chops when they think of grilled lamb and save the leg for roasting. Leg steaks are lean but very flavourful and almost as tender as loin chops. Add a little marinade, don’t overcook them, and you may never go back to rib chops. Here’s a super simple recipe to get you started. You can adapt it to your own tastes by switching up the herbs or spices. Try an African Berbere spice blend or Moroccan Garam Masala or just pick an herb that you really love. Rosemary is a classic lamb pairing but you won’t go wrong with thyme, tarragon, oregano, or in the British tradition, mint. Not feeling the grill? Sub out the grilling steps with pan searing in a heavy skillet. If you happen to have rib chops or loin chops, you can use those instead. You will probably need to cut down the grill time by a minute or two. Prep time: 10 minutes Marinade time: 1 hour Cook time: 10 minutes Rest time: 5 to 10 minutes Ingredients
Directions Step 1 Place lamb steaks in a single layer in a shallow dish or place in a Ziploc bag. Cover with olive oil, garlic, rosemary, salt, and pepper. Ensure steaks are coated on both sides. Step 2 Allow steaks to soak in flavours for at least 30 minutes but an hour or more is better. For longer marinade times, place steaks in refrigerator and pull them out to warm to room temperature (about 30 minutes prior to cooking) Step 3 Preheat an outdoor grill for high heat and lightly oil the grate. Cook steaks until browned on the outside and slightly pink in the center, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Step 4 Allow to rest for five to ten minutes before serving to allow juices to reabsorb. Two Calves Standing |
AuthorWritten by Farmer Bryan Izzard for your family to enjoy at home. He has served up delicious dishes spanning over 15 years - From Art Bar in Kitchener to Chef Schools in the Region. He sometimes flexes his muscles in his FunnelCloud Food Truck too! ArchivesCategories |