psiam

Patron

From OG recipe: "Extra credit if you turn those leftover egg whites into a meringue topping."

Combine 4 large egg whites, room temperature, ¾ cup (150 g) sugar, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. cream of tartar in the bowl of a stand mixer or another heatproof large bowl; set over a large saucepan filled with 1" simmering water (bowl shouldn’t touch the water). Heat, stirring constantly, until sugar is dissolved and mixture is warm to the touch, about 4 minutes.
Step 9

Fit bowl onto mixer fitted with whisk attachment (or use an electric mixer) and beat on medium-high speed until meringue is more than tripled in volume and medium peaks form, about 4 minutes. Transfer to a piping bag fitted with a large round tip (or a resealable plastic bag will work—just snip off a corner after bag is filled). Pipe meringue on top of lemon filling and toast with a kitchen torch or under the broiler.

Recipe actually makes 4 dozen, not 4 servings.

I added 1/2 tsp dried rosemary and 1/2 tsp coarse sea salt to the herb rub, as well as increasing the amount of garlic by 50% and crushing it rather than mincing it.

That rub was applied to the roast a couple of hours prior to the time it was due to cook so it could soak in and flavor the meat. I put the roast in a shallow roasting pan and covered it with plastic wrap. That came back out of the fridge about half an hour before I turned on the oven so the roast wasn't ice cold going in.

What a perfect prep for a very reasonably priced cut of meat. It carved like a dream.