Rosemary Lemon Roast Beef
A flavorful roast beef infused with fresh rosemary, lemon zest, and garlic, perfect for special occasions or Sunday dinners, offering bright and savory notes.
Ingredients
Instructions
- Preheat oven to 350°F. Line a roasting pan with aluminum foil.
- Mix rosemary, garlic, lemon rind, and 1/4 teaspoon pepper.
- Use a narrow knife to make 12 slits, each 3/4 inch long and 1 inch deep, across the top of the roast.
- Use a spoon handle to widen the slits and push a rounded 1/4 teaspoon of the mixture into each slit.
- Sprinkle the roast with any remaining mixture, salt, and pepper.
- Place the roast on a rack in the roasting pan and roast for 1 hour and 30 minutes.
- Let the roast stand for 15 minutes before carving.
Tips & Substitutions
For extra flavor, consider marinating the roast overnight with the rosemary, garlic, and lemon mixture. If you don't have fresh rosemary, dried rosemary can be used, but reduce the amount to 1 1/2 teaspoons. Ensure the roast reaches an internal temperature of 135°F for medium-rare. Using a meat thermometer can help achieve the desired doneness.
Serving Suggestions
This rosemary lemon roast beef pairs beautifully with roasted vegetables or a light salad like Family Christmas Salad. For a hearty meal, serve it alongside mashed potatoes or Mickey'S Pasta Salad. A refreshing drink, such as Hi-C Holiday Punch, can complement the rich flavors of the beef.
Storage & Reheating
Leftover roast beef can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, slice the beef and warm it gently in a skillet over medium heat or in the microwave, adding a splash of beef broth to maintain moisture. Avoid overheating to prevent the meat from becoming tough.
Nutrition & Diet Analysis (per serving)
Each serving of Rosemary Lemon Roast Beef contains roughly 648 calories, with 26g protein, 161g carbohydrates, and 9g fat. It is an excellent source of dietary fiber (219% of the Daily Value), iron (133% of the Daily Value), and calcium (83% of the Daily Value). It also contributes 61g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, while sirloin tip roast is recommended for its flavor and tenderness, you can use other cuts like ribeye or top round. Just adjust the cooking time based on the size and thickness of the roast to ensure it cooks evenly.
What should I do if I don't have fresh lemons?
If fresh lemons aren't available, you can substitute with bottled lemon juice. Use about 1 tablespoon of lemon juice for every tablespoon of grated lemon rind. This will provide the acidity and flavor needed for the recipe, though fresh is always preferable for the best taste.
How can I tell when the roast is done cooking?
To check for doneness, use a meat thermometer inserted into the thickest part of the roast. For medium-rare, aim for an internal temperature of 135°F. Remember to let the roast rest for about 15 minutes after removing it from the oven to allow the juices to redistribute.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).