A couple of days ago it snowed here. We were all primed up for spring, and then winter returned. There is nothing that I like better on a cold day than staying in and popping a roast in the oven. Seeing as last year I froze all of my remaining herbs at the end of the gardening season, all I had to do was pull them out of the freezer and wiz them through my mini food processor with some olive oil, salt and pepper and smear it all on. For this one I used chives, rosemary, thyme and parsley. Smear the roast with the herb paste, and pop it in a roasting pan on top of some chopped onion, carrots and celery. I cook it uncovered at 450 F for the first half hour to brown it up, and then cover it and finish it at 350 F (a total cook time of 1 hour per kilo). The juices left at the end make an amazing pan gravy!
Sunday, April 11, 2010
Herb Roast
A couple of days ago it snowed here. We were all primed up for spring, and then winter returned. There is nothing that I like better on a cold day than staying in and popping a roast in the oven. Seeing as last year I froze all of my remaining herbs at the end of the gardening season, all I had to do was pull them out of the freezer and wiz them through my mini food processor with some olive oil, salt and pepper and smear it all on. For this one I used chives, rosemary, thyme and parsley. Smear the roast with the herb paste, and pop it in a roasting pan on top of some chopped onion, carrots and celery. I cook it uncovered at 450 F for the first half hour to brown it up, and then cover it and finish it at 350 F (a total cook time of 1 hour per kilo). The juices left at the end make an amazing pan gravy!
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My mouth is watering - thank you for sharing. Now when I sprinkle some dried, store bought rosemary onto my KD tonight, I can pretend I am eating your roast :)
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