Captain's Table Rolled Roast

[kaci]

Captain's Table Rolled Roast


Marinade

5 pound Rolled roast

The Marinade

1/2 c Olive oil
1/4 c Lime juice
1/4 c Dijon mustard
1/2 c Chablis
1 tablespoon Chopped fresh tarragon
1 tb Chopped fresh dill
1 ts Cumin
1 tb Fresh ground black pepper
6 Garlic cloves*

The Glaze
2 tb Olive oil
1/3 c Lite soy sauce
3/4 c Honey
1 tb Fresh ginger; grated
1 Large garlic clove, minced
2 tb Lemon juice
3/4 tb Crushed Thai chili peppers


Combine first eight ingredients in a mixing bowl, stir well and pour into a
durable plastic bag. With the tip of a sharp knife, penetrate the outer skin
of the roast and insert the slivered garlic cloves. Add beef to the bag,
seal and turn to thoroughly coat. Let stand a minimum of 1 1/2 hours,
turning several times.

THE GLAZE: Add honey to sauce pan, heat gently. Add all other glaze
ingredients, stir frequently. DO NOT BRING TO A BOIL! Remove from heat.

PREPARATION: Preheat grill to minimum 325 degrees. Remove beef from
marinade, reserve for future use. Set beef on rack. Insert meat thermometer
so that probe is in the center of the meat. Cover with tinfoil tent and
place on grill or spit. For rare meat, roast for 33 minutes per pound or up
to an internal temperature of 140 degrees F. for rare meat, 160 degrees for
medium. GLAZE after 30 minutes. Remove foil for last 1/2 hour. Remove from
grill and let stand for fifteen minutes before slicing thinly. Remaining
glaze can be re-heated and used as a sauce. Garnish with greens and serve
with asparagus and new small potatoes.

Servings: 4