Photo by Marissa Guggiana La Brecque
Photo Courtesy of Bambi Edlund, BAMBIEDLUND.COM
Photo by Marissa Guggiana La Brecque
I used a kosher salt, mustard seed, rosemary and thyme crust (chopped and blended with 1 tablespoon of olive oil). You could also wrap the roast in herbs or add some extra fat, in the form of, say, pancetta.
Photo by Marissa Guggiana La Brecque
After about 90 minutes, this 21/2-pound roast reached an internal temperature of 135° F. After a 15 minute rest, it was a luscious medium rare and the new potatoes had cooked to perfection in the jus.
