Recipe: Tasty Rosemary & Lemon Peel Sirloin Roast

Rosemary & Lemon Peel Sirloin Roast. Overview Information Rosemary is an herb. It is native to the Mediterranean region but is now grown worldwide. The leaf and its oil are used to make medicine.

Rosemary is a Mediterranean plant that likes a cool, wet climate in winter. I live in Malaysia, a good hot& sun country. Rosemary is alive and not died. You can cook Rosemary & Lemon Peel Sirloin Roast using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Rosemary & Lemon Peel Sirloin Roast

1. You need 1 of sirloin tip roast; 4-5 pounds.
2. It's 3/4 oz of rosemary; minced.
3. You need 4 tbsp of lemon peel seasoning.
4. It's 3 tbsp of paprika.
5. It's 2 tbsp of garlic powder.
6. It's 2 tbsp of onion powder.
7. Prepare 1 of salt and pepper.
8. Prepare 1 of olive oil.

Possible to add some attachment here to show my plant in pot. It contains minerals like magnesium, calcium, and iron. Moreover, it has abundant antioxidants in the form of phenolic compounds like diterpene, carnosol, and rosmarinic acid. The essential oils in it contain powerful ingredients such as cineol.

Rosemary & Lemon Peel Sirloin Roast step by step

1. Toss sirloin roast with just enough olive oil to cover. Season generously with dried spices on all sides. Marinate from 4-48 hours if possible. Recommended, but not completely necessary.
2. Roast at 350° for approximately one hour, or until desired doneness..
3. Slice thinly against the grain..
4. Variations; Mustards, pesto, bbq sauce, gin, bourbon, vodka, red wine, beef stock, demi glace, potato, celery, carrots, onions, smoked paprika, applewood seasoning, liquid smoke, Worcestershire.

Rosemary, small evergreen plant of the mint family (Lamiaceae), the leaves of which are used to flavor foods. The leaves have a pungent, slightly bitter taste and are generally used, dried or fresh, to season a variety of foods. Learn more about the physical description and uses of the rosemary plant. Rosemary is a member of the mint family Lamiaceae, along with many other herbs, such as oregano, thyme, basil, and lavender. The herb not only tastes good in culinary dishes, such as rosemary.