Active Time
20 MIN
Total Time
1 HR
Yield
Serves : 6
© Antonis Achilleos

How to Make It

Step 1    

Preheat the oven to 475°. Generously coat the roast with half of the chopped herb mixture and season with salt and pepper.

Step 2    

In a large ovenproof skillet, heat 1 tablespoon olive oil over moderately high heat. Add the roast and lightly brown it on all sides, about 3 minutes. Wipe out the skillet, return the meat to it and roast in the oven until an instant-read thermometer inserted in the center registers 110°, about 25 minutes. Transfer the roast to a cutting board and season again with salt and pepper. Cover loosely with foil and let rest for 20 minutes.

Step 3    

Meanwhile, bring a large saucepan of salted water to a boil and fill a bowl with ice water. Blanch the basil in the saucepan for 15 seconds. Transfer the basil to the ice water; drain well and squeeze out all of the excess water. Transfer the basil to a blender. Add the remaining 1/2 cup extra-virgin olive oil and a pinch of salt and blend thoroughly.

Step 4    

Thinly slice the roast and drizzle each portion with 1/2 tablespoon basil oil. Sprinkle with the remaining 1/4 cup chopped herbs and serve.

Notes

One serving 200 cal, 36 gm carb, 10.4 gm fat, 2.1 gm sat fat, 26 gm protein.

Suggested Pairing

Rich, spicy Napa Cabernet.

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Aggregate Rating value: 5

Review Count: 87

Worst Rating: 0

Best Rating: 5

Author Name: NedraAnderlik

Review Body: I question the nutritional info accompanying this recipe.  It says one serving has 36 gm carbs and 26 gms protein. Based on the recipe, this isn't possible. BUT the recipe is one I'll save!

Review Rating: 4

Date Published: 2017-01-12