Servings: 3-6 servingsPrep Time: 10 minutes plus marinating time Cook Time: depends on the meat being roasted.
2 cloves garlic
1 Tbsp coarse salt
2 teaspoons fresh ground pepper
1 Tbsp dried rosemary
2 teaspoons dried thyme
1/2 teaspoon dried mustard
6 Tbsp good olive oil
Meat of your choice: I have used lamb, beef, pork and chicken. My friends used it on a venison roast and said it was excellent.
Combine the herb paste ingredients in a food processor and puree. If you don’t have a food processor, just mince the garlic as finely as possible and stir it in with the other ingredients. Rub all over the meat and allow to rest at room temperature for an hour or cover and refrigerate overnight. Before grilling, remove meat from fridge 45-60 minutes to allow to come to room temp.
Grill or roast as desired. When I grill this I do the slow and low method. I always remove the meat and cover for at least 10 to 15 minutes before slicing. We always have delicious, juicy meat.
Submitted by: kellyb on June 2, 2010