Lavender Roast BeefTry this delicious recipe for Lavender Roast Beef. A slice of this tasty meat dish will be juicy in the middle and get more spicy near the edge. Something for every taste! 1 Beef Rump Roast (or equivalent) about 4 pounds (2kg) 2 tablespoons dried culinary lavender 1 tablespoon whole black peppercorns 2 tablespoons fennel seeds 1 ½ tablespoons dried thyme 1 tablespoon extra virgin olive oil Dry the outside of the roast with paper towels and lightly oil with the olive oil. Grind the peppercorns in a pepper mill and mix in all other spices. Rub the mixture all over the roast. Wrap the roast in plastic wrap and place in the refrigerator overnight. Preheat the oven to 425ºF (220ºC) Unwrap the roast and place in a cast iron dutch oven or on a rack in a baking pan. Roast for 15 minutes. This will sear the outside of the roast and prevent it from drying. Reduce oven temperature to 325ºF (165ºC) Continue to cook until the internal temperature of the meat reaches the desired temperature as measured with a meat thermometer. • 120ºF (50ºC) - Rare • 130ºF (55ºC) - Medium • 170ºF (75ºC) - Well Done Remove from oven and let cool for 10-15 minutes. Carve the roast and serve with its own juices. Depending on the size of the roast and how long it is left in the refrigerator, the seasoning will likely not reach the center of the roast. This will allow you to serve a portion from the center of the roast to children or others that might not prefer the spices. However, a portion served from the outside of the meat will allow you to enjoy the wonderful combination of spices that are a treat to the taste buds! Lavender Roast Beef is great served with potatoes, steamed vegetables and dinner rolls, or make gravy and serve as hot roast beef Sandwiches.
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