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- Herb Crusted Sirloin Roast
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- 1 1/4 tbsp Paprika
- 1 tbsp Kosher Salt
- 1 tsp Garlic Powder
- 1/2 tsp Ground Black Pepper
- 1/2 tsp Onion Powder
- 1/2 tsp Ground Cayenne Pepper
- 1 tsp Fresh Chopped Oregano
- 1 tsp Fresh Chopped Thyme
- 1 tsp Fresh Chopped Rosemary
- 2 tbsp Olive Oil
- 1 (3 lbs) Sirloin tip Roast
- Directions
- 1. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, rosemary and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes. 2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. 3. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture. 4. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.
- Provided by:
- Adapted from allrecipes.com
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Queen Creek Olive Mill
Alicia Popple / Perry Rea Queen Creek, AZ, 85242View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Famous Lemon Chicken
to attain maximum heat preheat the broiler for at least 15 minutes before using. Broil chicken halves, turning once, for about 30 minutes or until the skin is golden brown and juices run clear when the bird is pierced with a fork. Remove chicken from broiler, leaving the broiler on. Using a very sharp knife, cut each half into about 6 pieces. Leg, thigh, wing,3 small breast pieces. Place chicken on a baking sheet with sides, of a size that can fit into a broiler. Pour lemon sauce over the chicken and toss to coat well. If nessicary, divide sauce in half and do this in 2 batches. Return to the broiler and broil for 3 minutes. turn each piece and broil for an additional minute. Remove from broiler and portion each chicken onto each of 6 warm serving plates. Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce. Makes 6 servings.
Whisk together juice, oil, vinegar, garlic, oregano, salt, and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.
