1 (2 to 3 lb) rump roast
1/2 tsp lemon pepper
1 cup lemon juice
Trim all visible fat from the roast and place roast in a baking dish. Prick top with fork. Pour the lemon juice over the meat and rub the juice into the meat. Cover and refrigerate at least 6 hours or overnight. Turn 2 to 3 times during marinating.
Preheat oven to 325 degrees.
Drain the juice off the meat then sprinkle the lemon pepper over the meat. Place in a baking dish and roast at 325 degrees for 2 to 3 hours.
Yield: 4 to 6 servings.
1 cup lemon juice
Trim all visible fat from the roast and place roast in a baking dish. Prick top with fork. Pour the lemon juice over the meat and rub the juice into the meat. Cover and refrigerate at least 6 hours or overnight. Turn 2 to 3 times during marinating.
Preheat oven to 325 degrees.
Drain the juice off the meat then sprinkle the lemon pepper over the meat. Place in a baking dish and roast at 325 degrees for 2 to 3 hours.
Yield: 4 to 6 servings.
file photo
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