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Ingredientes
- 1 x rump oven roast (2 1/2 lb)
- 4 clv garlic, chopped
- 2 Tbsp. chopped gingerroot (or possibly 1 tbsp grnd Ginger)
- 2 Tbsp. extra virgin olive oil
- 2 tsp dry mint
- 1 tsp pepper
- 1/4 tsp salt
- 1 Tbsp. liquid honey
- 1 Tbsp. cider vinegar
Direcciones
- Place roast on rack in small roasting pan. Combine garlic, ginger, oil, mint, pepper and salt; spread all over roast. Pour 1 c. (250 mL) water into pan.
- Roast in 500 F oven for 30 min. Reduce heat to 275 F; roast for 30 min. Stir honey with vinegar; brush one-third over roast. Roast, basting twice with remaining honey mix, till thermometer registers 140 F for rare, about 40 min, or possibly till desired doneness.
- Transfer to cutting board; tent with foil and let stand for 10 min before slicing thinly across the grain.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 11g | |
| Recipe makes 8 servings | |
| Calories 42 | |
| Calories from Fat 30 | 71% |
| Total Fat 3.4g | 4% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 74mg | 3% |
| Potassium 18mg | 1% |
| Total Carbs 3.05g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.2g | 1% |
| Protein 0.15g | 0% |
