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Recipe Summary test

prep:
15 mins
total:
15 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Let the roast sit at room temperature for 1 hour before roasting.

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  • Position a rack in the lower third of the oven and preheat to 500 degrees . Generously season the roast with salt and pepper; place on a rack in a roasting pan. Insert an ovenproof meat thermometer in the center of the roast.

  • Slice off the top half-inch of each garlic bulb to expose the cloves. place the garlic on a large sheet of foil, drizzle with the EVOO and season. Wrap in the foil.

  • Transfer the roast and garlic to the oven. Cook for 10 minutes. Lower the oven temperature to 350 degrees ; after 1 hour, remove the garlic and let cool. Continue cooking the roast until the thermometer registers 125 degrees for medium-rare, about 1 1/2 hours longer.

  • Transfer the roast to a large cutting board, tent with foil and let rest for 20 minutes. (Reserve the pan with the drippings.)

  • Unwrap the garlic. Squeeze the roasted garlic into a cup.

  • Place the roasting pan over medium heat. Add the wine and bring to a simmer. Cook, stirring occasionally, until the liquid is reduced by half, 7 to 8 minutes. Transfer the juices to a medium saucepan; whisk in the broth, roasted garlic and mustard. Simmer the gravy until thickened slightly, 5 minutes. Whisk in the lemon juice; season.

  • Carve the roast at the table; serve with the gravy and potatoes.

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