Sunday, January 24, 2010

The meat turned out amazing!  I would omit the second clove of garlic next time. The garlic over powered the flavor of the juices which I later used to make an ajus sauce to dip Yorkshire pudding in.  The meat was almost well done so check it at the forty minute mark for a more rare chunk of meat.  It was so good that the house hold tore at it like hungry vulchers before it even left the cutting board.  TWO THUMBS UP!

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