Sunday, February 24, 2008

Garlic - Herb Crusted Roast with Lemon Herb Snow Peas

Garlic - Herb Crusted Roast

1 1/2 pound roast (I used chuck shoulder pot roast)
3 Garlic Cloves
1 tbsp dried thyme leaves
2 tbsp parsley
1 tbsp dried rubbed sage
2 tsp salt
1 tsp pepper
4 tsp olive oil

Using a blender or mini-food chopper blend garlic until finely chopped. Add herbs, salt and pepper, and oil. Process until a paste forms.

Pat meat dry with paper towels. Rub meat all over with herb paste. Cover (I wrap with Saran wrap) chill at least 3 hours, overnight is better.

Preheat oven to 450. Let meat sit out for about 10-15 minutes to take the chill off while oven is preheating. Place meat on rack in roasting pan, roast for 15 minutes. Reduce oven temperature to 350. Roast until thermometer inserted into the thickest part reads 130 for medium-rare, about 35 minutes, or 140 for medium, about 40-45 minutes. Cooking past medium is not recommended as this will make the meat tougher, not tender. Remove from oven, let rest for 20 minutes. Cut into 1/3 -inch-thick slices. Makes about 4-5 servings.

Lemon Herb Snow Peas

2 tbsp butter
1 tsp lemon juice
1 tbsp dried parsley
1 tsp dried basil
1/2 pound snow peas, trimmed

Melt butter over medium-high in skillet, add lemon juice and herbs. Add snow peas and sautee for about 2 minute. Add about 1/3 cup water to the skillet, stir constantly until water has evaporated, about 3-4 minutes. Salt and Pepper to taste.

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