准备

做草药敷料

• 在一个中等大小的碗中，将罗勒，细香葱，欧芹，辣椒和大蒜混合在一起。加入醋，芥末酱和刺山柑，然后在油中搅拌。调味，用盐和胡椒粉调味。直接在表面上盖上保鲜膜，并在几个小时内冷藏（如果不使用）。

烤肉

• 如有必要，将肉上的脂肪削减约1/4英寸。让肉在室温下静置1小时。
• Position a rack in the center of the oven, and heat to 425°F.
• 在一个大碗中，用2汤匙扔葱，洋葱，大蒜和迷迭香。橄榄油。用1茶匙的季节。盐和1/2茶匙。胡椒。
• In a small bowl, combine the mustard and 3 Tbs. of the oil.
• Rub the meat with the remaining 1 Tbs. oil and season all over with 2-1/2 tsp. salt and 1-1/2 tsp. pepper. Place bone side down in a large heavy-duty roasting pan and roast for 15 minutes. Reduce the temperature to 350°F, brush the meat with some of the mustard mixture, and scatter the onion mixture in the pan around the beef. Roast, brushing the meat with the mustard mixture every 20 minutes or so, until a thermometer inserted into the center of the meat reads 120°F to 125°F, 2 to 2-1/4 hours more. (The roast will continue to cook with carry-over heat.)
• 保留烤盘中的洋葱混合物，将烤肉转移到雕刻板上。用手将肉用大约一半的草药敷料覆盖；保留其余的。带箔纸的帐篷，静置25至30分钟。同时，将锅放回烤箱，然后继续烤洋葱和葱，直到非常嫩，15至20分钟。使用开槽的勺子，将混合物转移到服务碗中。
• To carve, remove the meat from the bones by running a long, thin carving knife between the eye of meat and the bones along the interior curve of the bones. Slice the meat into thick (1/2 to 3/4 inch) slices. Serve with the onion mixture, and pass the reserved dressing at the table.