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Preheat oven to 325°F. Trim fat from meat. Using a sharp knife, cut slits in meat at 1-inch intervals. Pull leaves from rosemary sprig. Insert rosemary leaves and garlic pieces into slits. Place meat, fat-side up, on a rack in a shallow roasting pan. Sprinkle with lemon-pepper seasoning.
Roast meat, uncovered, for 2 to 2 1/2 hours for medium-rare (140°F) to medium (155°F) doneness. Cover with foil; let stand for 15 minutes before carving. Temperature of the meat after standing should be 145°F to 160°F.
Melt 1 tablespoon butter i n a medium saucepan over medium heat. Add shallot; sauté until tender. Stir in preserves until melted. Stir in wine. Bring to a boil; reduce heat. Boil gently, uncovered, about 15 minutes or until slightly thickened and reduced to about 1 1/3 cups. Whisk in the remaining 1 tablespoon butter. Remove from heat. Stir in salt, lemon zest and pepper. Serve meat with sauce.