Beef, Lamb, or Pork Roast with Dijon-based Crusty Coating
from Jola Gayle, 4/5/04:
One more recipe I tried this weekend and fell in love with.
Crust
1/4 cup Dijon mustard
2 crushed garlic cloves
1 tbsp soy sauce
1 tbsp olive oil
1 tblsp crumbled dried rosemary (for pork or lamb) or thyme (for beef)
Salt the roast all over and rub with dry mustard. Mix the crust ingredients and cover the roast with it. Let it stand for 2 hours to develop flavors. Cook the roast on a rack in a roasting pan. For a 3-4 pound roast, cook the first 15 minutes at 500 F. Lower to 350 F and cook for about 45 more minutes, or to internal temp of 130F for medium. Let meat rest on serving platter for 20 minutes under tented foil before carving.
We had a 2-pound roast. I was out of dried thyme, so used rubbed thyme instead. I don't know whether it was because of that that it wasn't as crusty as I expected or whether it was because I forgot to set the clocks up and didn't let it set for 2 hours (oops). Regardless, it was absolutely delicious. I thought of Lea's DH making mustard sauce for her as I was doing this.