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Barbecued Roast With Bell Pepper Dill Sauce
Ingredients
- 1 lb boneless leg of lamb or possibly
- 1 lb beef filet
- 1 med red bell pepper minced
- 1/4 c. sweet white wine
- 2 tsp minced fresh dill freshly grnd black pepper to taste almond rice salad see recipe
Directions
- Prepare a fire in a kettle-type grill. Cook roast, with indirect heat, according to grill manufacturer's instructions, over a drip tray for 25-30 min.
- For sauce, microwave bell pepper and 1 Tbsp. wine in a microwave-proof dish, covered, on High (100% power) for 6-8 min. Process bell pepper and remaining wine in a food processor. Add in dill and black pepper.
- When roast is cooked, remove from grill and rest, covered, for 5-10 min. The meat will retain its juices and 'hard up' a little, making it easier to carve. Serve sliced with sauce and Almond Rice Salad.
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