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Fresh Herb Roast Rub and Marinade – Nutritional Facts
Per Serving (Approx. 2 Tbsp Absorbed Marinade, Based on a 2,000-Calorie Daily Diet)
| Nutrient | Amount (% DV) |
|---|---|
| Calories | 130 |
| Total Fat | 14g (18%) |
| Saturated Fat | 2g (10%) |
| Sodium | 150mg (7%) |
| Total Carbohydrate | 2g (1%) |
| Dietary Fiber | 0.5g (2%) |
| Sugars | 0g |
| Protein | 0g (0%) |
| Vitamin C | 4mg (4%) |
| Iron | 0.3mg (2%) |
| Potassium | 50mg (1%) |
Fresh Herb Roast Rub and Marinade
This rub and marinade is easy and delicious for any roast. Try it with veal, beef, or lamb.Variations: Remove lemon zest and add ¼ cup of Dijon mustard and ¼ cup of honey.
Ingredients
- 1 package each of fresh rosemary and mint – stems removed
- 1 bunch parsley – stems removed½ cup chopped red onion
- 6 to 8 peeled garlic cloves
- Zest one lemon
- ¼ fresh squeezed lemon juice
- ½ cup extra virgin olive oil
- 1 tsp Kosher or sea salt
- 1 tsp course freshly ground black pepper
Instructions
- Blend all in food processor or blender.
- Rub over roast.
- Let roast come to room temperature (about 30 minutes) before roasting in oven.
Simple cooking instructions for any roast: Preheat oven to 400 degrees.
- Place room temperature roast in roasting pan with rack.
- Roast for the first 30 minutes at 400 degrees.
- Reduce heat to 350 degrees and continue to roast for approximately 20 minutes per pound or until the roast reaches desired internal temperature.
- Use meat thermometer to determine internal temperature.
- Allow roast to rest 10 – 15 minutes before slicing.
Tried this recipe?Let us know how it was!