Roasting lemons brings out the natural sweetness of the fruit. Try this with a tender Tri-Tip Roast and hearty potatoes for a bright and flavorful meal.
Preheat oven to 425°F. Grate 1 tablespoon peel and squeeze 1 tablespoon juice from 1 lemon. Combine lemon peel, lemon juice, garlic and pepper in small bowl; reserve 1 tablespoon for potatoes. Press remaining lemon mixture onto all surfaces of beef roast. Cut remaining lemon into 12 wedges lengthwise; set aside.
Place roast on rack in shallow roasting pan. Do not add water or cover; set aside.
Combine reserved 1 tablespoon lemon mixture, potatoes, lemon wedges, oil and 1/2 teaspoon salt on rimmed sheet pan; toss to coat evenly. Roast beef in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast potatoes 25 to 30 minutes or until potatoes are tender, stirring once.
Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer to roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
Carve roast across the grain into slices; season with salt, as desired. Serve with potatoes and lemon wedges.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 338 Calories; 12g Total Fat; 3g Saturated Fat; 7g Monounsaturated Fat; 66mg Cholesterol; 260mg Sodium; 31g Total carbohydrate; 26g Protein; 2.7mg Iron; 12.2mg Niacin; 0.8mg Vitamin B6; 115.9mg Choline; 1.3mcg Vitamin B12; 4.8mg Zinc; 27.5mcg Selenium; 3.1g Fiber.