Anonymous Tue May 23 19:36:16 2006

5 pounds rolled roast

***THE MARINADE***

1/2 cup olive oil

1/4 cup lime juice

1/4 cup Dijon mustard

1/2 cup Chablis

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh dill

1 teaspoon cumin

1 tablespoon fresh ground black pepper

6 garlic cloves*

***THE GLAZE***

2 tablespoon olive oil

1/3 cup lite soy sauce

3/4 cup honey

1 tablespoon fresh ginger -- grated

1 large garlic clove -- minced

2 tablespoon lemon juice

3/4 tablespoon crushed Thai chili peppers

Sliver the garlic cloves into 20-25 pieces. MARINADE: Combine first eight ingredients in a

mixing bowl, stir well and pour into a durable plastic bag. With the tip of a sharp knife,

penetrate the outer skin of the roast and insert the slivered garlic cloves. Add beef to the

bag, seal and turn to thoroughly coat. Let stand a minimum of 1 1/2 hours, turning several

times. THE GLAZE: Add honey to sauce pan, heat gently. Add all other glaze ingredients,

stir frequently. DO NOT BRING TO A BOIL! Remove from heat. PREPARATION: Preheat grill

to minimum 325F. Remove beef from marinade, reserve for future use. Set beef on rack.

Insert meat thermometer so that probe is in the center of the meat. Cover with tinfoil tent

and place on grill or spit. For rare meat, roast for 33 minutes per pound or up to an internal

temperature of 140F. for rare meat, 160F for medium. GLAZE after 30 minutes. Remove foil

for last 1/2 hour. Remove from grill and let stand for fifteen minutes before slic

ing thinly. Remaining glaze can be re-heated and used as a sauce. Posted to the BBQ List

by Carey Starzinger on May 14, 1996.