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.

1 package each of fresh rosemary and mint – stems removed
1 bunch parsley – stems removed
½ 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

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 tempature.
Allow roast to rest 10 – 15 minutes before slicing.