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Whole roasted garlic recipe

Whole roasted garlic recipe


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Simply delicious! Roast whole bulbs of garlic; squeeze a roasted garlic clove over toasted bread when making bruschetta, or use into mashed potatoes, or anything else that needs a garlic flavour boost.

127 people made this

IngredientsMakes: 10 roasted bulbs

  • 10 whole bulbs garlic
  • 3 tablespoons olive oil

MethodPrep:5min ›Cook:40min ›Ready in:45min

  1. Preheat oven to 200 degrees C / Gas mark 6.
  2. Arrange heads of garlic on a baking tray. Drizzle olive oil over each bulb of garlic. Bake for 40 minutes to 1 hour; when the garlic is soft and squeezable, it is ready. Remove, let cool, and use.

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Reviews & ratingsAverage global rating:(132)

Reviews in English (87)

by CreativeCook

This recipe is okay. The best recipe is to cut the pointy end of the bulb of garlic so that the tops of the cloves are exposed. Sprinkle with fresh ground black pepper and drizzle 1 teaspoon of olive oil. Let the oil soak in until the oven is pre-heated to 350 degrees. Using your finger, spread the oil around the exposed bulbs and the upper part of the skin. On a foil-lined baking sheet, turn the cloves CUT SIDE DOWN and bake for 1 hour. Remove from oven, let cool for 20 or 30 minutes, then serve with crusty bread, goat cheese (or some other good cheese) and kalamata olives. The presentation is beautiful since the cloves of garlic are perfectly carmelized and haven't burned from being face down.-10 Sep 2006

by cookn42

Roasted garlic is sooo good, I changed a few things with mine and it was excellent.I cut off the pointy tops and drizzled olive oil over the exposed garlic and added freshly ground cracked pepper. Then I placed them on a piece of foil and folded it around the garlic, making a "foil tent" so that the garlic is completely enclosed. I put them in a 350 degree oven for about an hour or until soft to the touch.I served mine with thinly sliced crusty french bread and goat cheese. (spread the garlic on the bread and then some goat cheese) ~ you and your guests will NOT be disappointed!-01 Jan 2008

by summer

Changes:* Cut off tops of cloves* Added black pepper and garlic salt* Added lots of olive oil, rolled cloves around in it* Baked in muffin tins cut side down at 350 for 50 minutes-14 Mar 2007


Whole Roasted Garlic Lemon Chicken

Tender and juicy, this chicken provided perfectly seasoned leftovers!

Ingredients

  • 1 whole Chicken
  • 2 Tablespoons Garlic, Finely Chopped Or Pressed
  • 1 Tablespoon Unsalted Butter Very Soft
  • 2 Tablespoons Lemon Juice
  • ½ teaspoons Coarse Salt
  • 1 teaspoon Herbes De Provence
  • 1 whole Lemon, Quartered

Preparation

Preheat the oven to 375º. Remove chicken from refrigerator and rinse. Let rest as you are preparing garlic, butter and lemon.

Stir the finely chopped garlic into the very soft butter, mix well. Add the lemon juice, coarse salt and herbs, stir to combine. Rub the butter under the breast skin as far as possible and then all over the chicken. Add the lemon quarters to the cavity and sprinkle the outside of the bird with salt and pepper to taste. Sprinkle with a few dashes of additional herbs de Provence if desired. Place on a rack or in a Dutch oven coated with cooking spray.

Roast the chicken until a meat thermometer reads 160º when the breast temperature is checked (about 90 minutes depending on the size of your chicken). Remove from oven and let rest for 10 minutes. Carve and serve!


Yield: serves 4 (with leftovers)

Truffle and red onion jam
2 red onions, sliced very thinly
1 ½ tablespoons olive oil
¾ cup figs, chopped 200ml
light/medium bodied red wine
100ml balsamic vinegar
1 ½ tablespoons truffle paste or carpaccio (chef’s note: you can generally find a jarred carpaccio, or sometimes a jarred paste, either will work)

Sauté onion in olive oil with a pinch of salt and black pepper until tender, and just starting to brown lightly.
Deglaze pan with wine and reduce by about half before adding figs and vinegar.
Cover and simmer lightly until onions and figs are very soft and beginning to break down.
If there is any liquid left in the pan, simmer uncovered to evaporate until mixture becomes a light glaze consistency.
Remove from heat to cool.
Once the jam is cool, fold in your truffle/carpaccio paste and keep in fridge (for up to one week) before serving with steak.

Thyme Roasted Garlic
2 whole heads garlic, cut in half
¼ cup butter
½ cup olive oil
4 sprig fresh thyme

Combine the butter and olive oil in a sauté pan (just large enough to fit the garlic heads) and place on medium-high heat.
Once butter has melted into the oil, place the halved garlic heads cut side down in the pan.
Continue to cook over medium-high heat until the butter begins to froth and starts to brown ever so slightly.
Lower the heat and begin to baste over the frothy butter with a large soup spoon.
Continue to baste periodically for 5 to 7 minutes until the butter and garlic are golden brown. Be careful not to use too much heat if the garlic or butter gets too brown, it will taste bitter.
Flip the garlic heads over, add in the thyme and a generous grind of black pepper, and baste periodically for an additional 5 to 7 minutes.
Remove from heat and allow to cool to room temperature.
Store in fridge (for up to one week) before serving with steak.

Striploin
4 striploin steaks (10 to 12 ounces or 300 to 360 grams each)

Season striploin with salt and pepper.
Cook to your desired temperature.

Assemble: Top each striploin with a dollop of jam and one of the halved roasted garlic heads.


How to make Herb Roasted Whole Chicken in the oven?

For making the rub you will need a generous amount of fresh rosemary, garlic, salt, oil, lemon juice, black pepper and smoked paprika. For filling the cavity of the chicken you will need fresh celery, onions, and lemon wedges. And of course, whole chicken which is absolutely compulsory (:P).

Mix all spices with lemon juice and oil and rub it over the chicken and inside of the cavity evenly. You can marinate the chicken and store it in the refrigerator before baking for more flavorful results. Fill in large onion pieces, celery and lemon quarters inside the cavity. Tie both legs together using a cotton twine. Then place the chicken on the metal rack with a roasting tray beneath. Pour some chicken stock in the tray and bake in a preheated oven to perfection. Once the chicken is fully cooked make the gravy using pan drippings, celery, onion, and lemons.Step-by-step instructions are given below.

Once the chicken is fully cooked make the gravy using pan drippings, celery, onion, and lemons. Step-by-step instructions are given below.


How to Roast Garlic

Roasted garlic adds a rich, deep flavor to savory dishes. The most common way for roasting garlic is to wrap whole heads of garlic, with the tops cut off, wrapped in aluminum foil and drizzled with olive oil. My method focuses on roasting garlic cloves peeled. Learn how to roast garlic with these step-by-step instructions. Find the roasted garlic recipe here at Savory Sweet Life at the bottom of this post.

WHY USE ROASTED GARLIC

Raw garlic has a sharp, distinctive bite to it when tasting. When sauteed, the yummy garlic flavor adds a delicious flavor to many dishes. However, when you roast garlic, its rich, deep mellow flavor is sweeter and velvet smooth.

Anytime you want to add a rich, subtle garlic flavor into a dish roasted garlic is the way to go without it being overpowering. Ideal for blending into sauces like alfredo or pureed into condiments such as dips and hummus, roasted garlic is perfect for when you want a subtle garlic taste without the unpleasant bite, like for roasted garlic mashed potatoes.

MY FIRST TIME EATING ROASTED GARLIC

When I was 21 years old, I experienced the sublime joy of eating roasted garlic right out of the oven for the first time. After the restaurant I worked in closed for the evening, one of the chefs offered me a taste of the roasted garlic he made in the oven. Still warm and wrapped in aluminum foil, he gently squeezed the roasted garlic clove out of its peel and into my hand. I put it in my mouth expecting the garlic to be spicy. Instead, whoa! Not spicy at all but oh so smooth.

Who knew roasting garlic in the oven would make it taste so soft and sweet? Subtle and delightful! I wanted so badly to ask Chef how to roast garlic but felt like an idiot because it seemed like this was something everyone probably knew how to do. Everyone but me.

Learning how to roast garlic in the oven is easy after you do it once. Some recipes call for roasting the whole bulb of garlic by cutting the tops of the garlic off and drizzling with teaspoons of olive oil on the cut side. My roasted garlic recipe calls for roasting lots of pre-peeled individual cloves of garlic all at once on a baking sheet.

Having grown up with very little, I had limited experiences with a wide variety of foods, even the most basic kinds which were very simple. I always would get excited when I tried something new. Sometimes people wrongly assume the most basic recipes like this one on ‘how to roast garlic’ is common knowledge. But to me, tasting then learning, how to roast garlic in the oven was a joy which has stayed with me since.

HOW TO ROAST GARLIC CLOVES IN LARGE QUANTITIES

This straightforward recipe for roasting garlic in the oven takes whole peeled cloves coated in olive oil, and cooking it in the oven until soft, golden, and slightly caramelized. Stored in olive oil, roasted garlic cloves can be added to any of your savory dishes including mashed potatoes or creamed with butter. Or if you are like me, you can spread it on a piece of warm French bread.

YOU WILL NEED THE FOLLOWING INGREDIENTS FOR THIS ROASTED GARLIC RECIPE:

Today’s roasted garlic recipe isn’t epic, but it could be life-changing in a sense you’ll wonder, “why haven’t I done this before? Why don’t I do this more often?”

This recipe is perfect for anyone who buys large quantities of peeled garlic, like from Costco, and needs to use them up quickly before they go bad.

There are so many ways to enjoy roasted garlic. By roasting the garlic cloves in a large quantity, you’ll have all the magic of roasted garlic when you need it. It’s also worth mentioning you can freeze individual roasted garlic cloves as indicated on the recipe card.

The olive oil you preserve the garlic cloves in will also benefit from the infused garlic flavor, which is great when you want to cook with garlic oil. The roasted garlic should be stored in the refrigerator and will last for two weeks. If you add a little bit of freshly squeezed lemon juice, you can preserve them longer if canning.

Here are some other great garlic recipes for you to consider: Garlic Cheese Bread, Baked Garlic Potato Wedges, and Spinach Artichoke Dip with roasted garlic.


(Whole) Roasted Garlic Rosemary Potatoes

These roasted potatoes are perfect for those after-work dinners, but elegant enough for any special occasions! This recipe makes it clear that the simplest of ingredients yield the most delicious food.

Ingredients

  • 1-½ pound Small Red Skinned Potatoes, Washed
  • 1 Tablespoon Garlic Infused Olive Oil
  • ¼ Tablespoons Sea Salt, More Or Less To Taste
  • Few Grinds Of Fresh Black Pepper
  • 2 sprigs Fresh Rosemary, Leaves Removed And Chopped

Preparation

Wash the potatoes and place into a pot with enough water to cover the potatoes. Bring to a boil. Cook for about 12-15 minutes or until a knife can be inserted but still meets some resistance. Drain, and place in a large bowl. Toss with the garlic olive oil, sea salt, black pepper and chopped rosemary. Place on a sheet pan and into a preheated 425ºF oven for about 20-25 minutes, tossing them halfway through the baking time. Serve.

You can also wrap these in tin-foil and throw them on the barbecue for 20-25 minutes.


Roasted Garlic Avocado Toast

Now that we’re all stuck at home, we’re missing that overly priced avocado toast, aren’t we? #rona has me doing a lot of baking and that includes making my own sourdough starter so that I can make sourdough bread. Now that I have an entire loaf of sourdough, I’m working on ways to use it. I know this recipe says multigrain bread, but trust me. I tried it with fresh sourdough, and it’s just as delicious. Make it with whatever bread you were able to find in our scarce grocery stores!

Roasted Garlic Avocado Toast

1 whole bulb of garlic
1 tablespoon olive oil
3 slices of multigrain bread, toasted
3 eggs, fried to preference
1 avocado
Juice of ½ a lemon
1 tomato, sliced
1-2 radishes, thinly sliced
½ cup microgreens or sprouted greens
“Everything but the Bagel” seasoning, to taste
Salt & Pepper

Roasted Garlic: Preheat oven to 400 degrees. Cut the entire bulb of garlic width-wise and place it on a piece of aluminum foil. Drizzle open face of garlic with 1 tbsp of olive oil. Place the top of cut garlic on top of the bottom and wrap tightly with foil. Roast garlic in the oven for 30-45 minutes until soft and tender. Allow garlic to cool, then squeeze garlic flesh into an air-tight container. Roasted garlic stores well refrigerated for up to two weeks.

Avocado: Cut, pit, and scoop avocado. Drizzle avocado with lemon juice. Season with salt and pepper then mash with a fork to desired consistency.

Starting with toasted bread, spread 1 teaspoon of roasted garlic onto the bread. Then spread one to two tablespoons of avocado mixture onto toast layer with tomato and preferred veggies. Top with a fried egg and finish with “Everything but the Bagel” seasoning and salt.


How to Make This Easy Vegan Side Dish

To get started, bring 1 1/4 cups of water to a boil. Once boiling add 1 cup of dry whole wheat couscous, stir to combine.

Cover and immediately remove from heat. Let sit for 5-7 minutes.

Also, roughly chopped 2 tablespoons of fresh basil. Once couscous is finished, fluff with a fork.

Next add in the minced roasted garlic, fresh basil, 1 1/2 tablespoons of olive oil, and season with salt and pepper. Stir everything together and serve.


Preparation

Step 1

Preheat oven to 325°. Place chicken in an 13x9" baking dish and season generously all over with salt. Add garlic, lemon, chile, bay leaves, and a few grinds of pepper. Pour in oil and toss everything to coat. Turn garlic heads cut side down so they are in contact with the baking dish (this will help them brown).

Step 2

Roast chicken, rotating pan once, until meat is almost falling off the bone, 75–90 minutes. Let chicken cool in pan 10 minutes, then serve with bread.

How would you rate Roast Chicken Legs with Lots of Garlic?

Really awful recipe. The temperature and timing made for flabby skin and gummy fat. Also the instructions are incredibly vague.

I used bone-in chicken thighs and this was fab. I added more oil than the recipe calls for, it went up about halfway to the top of the chicken, and created a bit of a confit result. After about 80 min, I added some butter to the skin and broiled for five minutes. Absolutely perfect. A fall/winter staple for sure. Do NOT forget good crusty bread and a simple green salad with a tangy vinaigrette. it brings it together!

Delicious! I salted the chicken and air dried it in the fridge overnight so the skin would be crispy. I used 2 meyer lemons and both bay leaves and thyme. Next time I would make mashed potatoes to go with all the beautiful roasted garlic. The skin was crispy and delicious.

AMAZING RECIPE!! I did put the oven slightly higher at 175 celsius for 80 mins, then set it on broil (190-200c) for 5 mins just to crisp up the skin a bit more. This works well for me and my oven. But the flavors here are awesome. Would make the whole thing just for the buttery garlic :)

Followed the recipe exactly but my skin never crisped up and my garlic never browned also did'nt enjoy the flavor of the chicken all that much

Can I make this in a slow cooker? And how do I adapt the recipe?

This chicken is amazing! Has become a regular dinner at my house because of how easy it is to make while also being delicious.

This is my go to chicken leg recipe. We cook it covered for 90 minutes and uncover it for an additional 20 minutes to crisp up- it's fabulous. Thanks Andy :)

Terrific, easy & few ingredients . what is not to love? Perfect to increase or decrease the recipe depending on the number of diners. Love this dish!

This recipe is really delicious and doesn't require a lot of prep. This makes it a winner! I followed another commenter's advice and cooked uncovered on high heat for the last part of the recipe to get nice crispy skin on the chicken. Served with a side of brussels sprouts. Will definitely make this again.

This recipe was super easy and delicious! Remember to let the chicken rest outside of the refrigerator (completely unthawed if frozen) until room temperature (about 30-60 minutes). Season well with salt (sea, kosher or pink Himalayan) and use plenty of garlic. I added rosemary alongside the thyme to the dish. I’ll make this again for my family! Thanks Andy!!

Delicious. Everyone favorite part was the roasted garlic. Definitely will make again with more garlic heads.

Amazing recipe. So simple and delicious this will become a new favorite. The garlic is amazingly mild and yummy as you spread it over grilled toast

THANKS, Andy, for this simple recipe! It was a MAJOR hit and it is the best chicken dish I’ve ever made! The whole lemon balanced out everything really well. I used halal chicken, baked it covered for 90 mins, then uncovered for another 20 (dropped it down to 280 degrees). This is now on my Sunday Gameday list!

For such a simple prep, the result was just incredible. My finicky family was quite impressed, with my son proclaiming it one of my top 3 chicken dishes ever. Would not change a thing.


    1. With machine running, drop garlic into processor blend until finely chopped. Add sage, thyme, oil, salt and pepper process until paste forms.
    2. Pat meat dry with paper towels. Rub meat all over with herb paste. Cover chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
    3. Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.

    Super flavorful! I make this over and over. BUT I COOK IT DIFFERENTLY. I slather the outside of the roast with kosher salt (and I don't use salt in the marinade recipe), then I slather the roast with the marinade, wrap the roast in plastic wrap and marinate overnight in the fridge. I let the roast come to room temp, then set oven to 500 degrees. Once at 500 degrees, roast for 5 min/ lb of roast. So if you have 4 lb roast, you cook it at 500 degrees for 20 min. Now..DO NOT OPEN THE OVEN DOOR, turn off oven completely and let it set for 2 hrs without opening the oven door. It will come out medium rare and juicy. at least it does for me every single time.

    Simple, easy, and delicious! I had fresh thyme but no fresh or dried sage so I used my dried poultry herb mix as a sub since it has sage in it. My 12 year old announced at the table "It tastes like rainbows in my mouth. " so I was very pleased. Thankfully my oven has a probe so it was cooked to perfection in a little over an hour for a 4 1/2 pound roast (using convection) to 135 internal.

    I thought the recipe was fantastic with the marinade seasoning of the roast for 12 to 24 hrs in advance . I added a few things like Rosemary and more garlic but reduced the recommended salt . I followed directions of the recipe to the tee but if you cooked it (time wise) based on the directions of the recipe the Roast will come out beyond undercooked and it’s impossible to reach the required internal meat temp based on the directions . I ended up cooking the roast a Additional hour and it was still undercooked. By the time the roast was done it was over 2 hrs cooking time at medium Rare to medium at 450 degrees for 15 min and 1 45 to 2 hrs at 350 for a 6.5 lbs roast . Cooking directions were horrible for this recipe but the seasoning part was very good .

    Nice basic recipe, except for one thing: A four pound roast, left out of the fridge for 2 hours to move towards room temp. 20 minutes at 450, and now, after an additional hour at 350, it's at 85 degrees. Was this supposed to be 1 hour and 35 minutes, or two hours and 35 minutes? A four pound roast does not go from

    50 to 135 in 35 minutes. So here we sit waiting for Christmas dinner.

    WARNING!! TIME IS WAAAAAY OFF. I had a 4 1/2 lb roast, pulled from the fridge an hour early. Roast was 78 degrees. Adding extra stress to Christmas dinner does NOT give you positive reviews. This recipe is probably cut and pasted for something else, and the high scoring reviews should seriously be in question, as there is NO WAY possible anyone could have made this roast as directed. It should be pulled down.

    This has been the star of winter holiday dinner for going on its second year. I have a convection oven, the cooking time isn't an issue, on my end.

    I followed the directions explicitly. Pulled the roast out of the oven after the prescribed period of time and it’s nowhere close to being done while the rest of my thanksgiving dinner is getting cold and my green bean casserole is getting soggy. Go back to school and figure out how to cook a roast.

    Followed the directions *exactly* with a 5lb strip loin. 15 minutes at 450' + 35 minutes at 350' & the meat is currently only 80ɿ. So I *HOPE* we'll be eating dinner by 9pm at this rate. The cooking time in my experience is WAY off. This is a bummer when you're cooking for a family with kids as I am.

    This is a wonderful recipe! I've made it several times. Both the original recipe and some of the variations (rosemary, fat trimmings in marinade, etc.) have turned out well. A word on the salt, though -- not all salts are the same. I also found the amount called for to be a bit high, but when I used 4 tsp of kosher salt (Diamond Crystal) instead of the usual Morton's table salt, the amount was just right.

    We did this roast on Christmas, it was our best ever. I'm going to try this rub on other roasts.

    This recipe is amazing. Only thing I changed was instead of sage, I used rosemary. I used my new ninja foodi to air crisp it for 20 minutes, then roasted for about 30 minutes. It was a tad overcooked, I like my meat more medium rare and this was medium. Still delicious and full of flavor! The crust was unbelievable. Will definitely be saving this recipe! Thanks again

    Roasted a massive 15.11 pounder for Christmas dinner. 25 guests ate the whole thing. You have got to take it out of the fridge hours before roasting to get it to room temp or you'll be waiting forever.

    I followed directions exactly and it was excellent but for one thing: the cooking time. If you have ever seen the Cheers Thanksgiving show where they wait all day for the turkey to be done, it was something like that. The recipe did not say to bring roast to room temperature before roasting, so I did not. The roast was about 6 pounds, so I expected it to take a bit longer than the 35 minutes stated in the recipe, but it took two and a half hours. Good thing I used a a thermometer, or we would have been eating roast tartare.

    Followed directions to a T. Came out PERFECTLY for 5 roasts, 7 pounds each. Served 48 with LOT’s of leftovers! Everyone LOVED them!

    This was melt-in-your-mouth amazing. The only thing I changed was that I used fresh rosemary and dried thyme, no sage, since that's what I had. Otherwise followed the instructions to the letter and it was perfect. Also, since I don't have a roasting rack I propped it up on some red potatoes and carrots cut into big chunks and tossed with a bit of olive oil, and the drippings made them soooo good.

    Thanks to all the other reviewers for the suggestions. It turned out fabulous. I did double the herb paste (except for salt), replaced half the thyme with rosemary, added some of the trimmed fat into the marinade. I also did a combo of roasted and fresh garlic in the herb paste, and let the meet rest in the fridge with the herb paste on it for a day, then gave it 3 hours to come to room temp. It needed about ten minutes longer than the recipe said for MR. Mine was a 4 pound roast. I'll definitely make this again--everyone loved it.

    We made this for one of our holiday dinners. This was by far the best dinner during the season. We followed the recipe as written, but cooked a little longer only because we had two roasts in the oven at the same time. One was 4 lbs, the other 3.5. I’d say we only needed to add about 20 minutes onto cooking time. The smaller roast came out medium, while the larger was medium rare. Perfect for our group. I’ll be making this again tonight for Sunday supper with a smaller roast. This really is deliciou! The whole family is anxiously awaiting!

    Served this for Christmas Eve. It's February and people are still talking about it. I made a 6 lb roast. 450 for 45 minutes and then down to 250 for 2 hours. Came out a perfect medium rare. I did the herb mixture the night before. Next time I'll add rosemary.

    We made this as p er directions, but had to cook it longer. That said, it ROCKED! Used a 4.5 pound roast and half was left over for a family of 3. Will definitely use this again!

    This turned out absolutely epic! I had a 12.5lb roast (trimmed more fat than I should've, still turned out divine). Doubled the rub recipe, and wrapped it tight in saran wrap 24 hours ahead. I didn't take it out of the fridge early enough to get it to room temp prior to throwing it in the oven, but that also didn't end up affecting the amazingness. The best tool in this job was the digital temp probe - stuck it in the biggest part of the roast so it could constantly tell me the temp, without needing to open the oven at all. Seer at 450 for 20 mins, turned down to 350 for another 20, decided it was cooking too fast because my guests hadn't arrived yet, so I knocked it down to 325 for another 20 mins, until it was EXACTLY 120 degrees. Rested for about 30 mins and it was the best beef I've ever had!! Served with Alton Brown's horseradish cream sauce recipe. Definitely will be making this again and again and again!

    I find it almost comical when people post "I followed your recipe to the T" then tell you how they added something, left out this, changed cook time or changed something something because he/she or they didn't like or can't or something because. I don't know you but if I took the time to provide a recipe FOLLOW IT!

    Made this for Christmas Eve. I used a whole strip roast. After trimming the weight was probably about 11-12pounds. Took closer to 2 hours to cook for medium and I had to up the temp to 400 the last 30 minutes to get it done by dinner time. I like medium rare but my in laws are more medium to mid well. I also smoked the garlic for 2 hours in a smoker before making the paste. Came out great. The family loved it.

    Hi. I've got a whole beef loin top (USDA Prime). do you have a cooking time in minutes per pound after the sear? Thx!

    I made this tonight for dinner. I follow the other reviews of baking it at 200 degrees but it takes so long to cook so I turn it up to 350 degrees for about 25 minutes but came out just too rare for us so after we sliced it I put it in a pan to brown and it turn perfect medium rare. We were so hungry and couldn't wait to eat. I wish I can copy and paste the photos I took but for some reason the page won't let me. I'll be making this recipe again when the roast goes on sale!

    Incredible! Very salty and needs a great piece of meat. I used dried thyme and it worked just fine. I might roast the garlic next time in advance, just to add something more.



Comments:

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