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Instructions |
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Cut roast open and butterfly it twice so that the meat is thin and able to be rolled (think of butterflying as almost cutting the meat in half but leaving it intact so to create one solid, thin piece of meat.)
Press garlic and spread over inside of roast.
Cover evenly with dill until it is all green on the inside.
Grind pepper over the dill and salt it.
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Tie with cotton (nylon will melt) string after winding around the roast about 1 ½ times.
Let sit in refrigerator for about 1 - 2 hours or more for the best flavor.
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Bake in the middle rack of a 375° oven for 35 minutes per pound. After 20 minutes of cooking, move the roast around a little with a fork.
Do not need to turn.
When the roast is about half way through cooking, check temperature and cover with foil.
A meat thermometer should read 170° F when done.
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Let meat cool, slice and eat. Great for making sandwiches with.
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Originally Submitted
3/8/2011
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