Rosemary & lemon rib-eye roast
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 6 portions |
| Cooking Time: | 1 hour |
| Prep Time: | 15 minutes |
Ingredients
- 1 tbsp olive oil
- red onion, offcuts
- 1/2 tbsp salt
- black pepper
- 1 garlic cloves
- 6 stalks fresh Rosemary
- 1.5 kg easy to cook peppered pork rib eye roast
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
WATCH THE VIDEO
- Take one sprig of rosemary and combine it with the garlic and olive oil in a mortar and pestle.
- Crush the mixture to a paste and add the black pepper.
- Coat the roast with the rosemary paste and allow it to marinate at room temperature for about 30 minutes.
- Place the rest of the rosemary and the red onion offcuts at the bottom of a roasting tray and place the meat on top. Season the roast and cover.
- Place the meat in a 220°C preheated oven and cook for 20 minutes, then turn the heat down to 160°C and cook for a further hour or until the meat has an internal temperature of 55-60°C.
- Allow the meat to rest for at least 30 minutes.
- Carve just before serving.
You could enjoy this recipe too
Buy the ingredients
Add to Cart