Entree: United States – Oven-Roasted Lemon-Garlic Tri-Tip with Rosemary

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 40 min

Additional 15 min

Total 1 hr 5 min

Ingredients

- 1 tri-tip roast, approx. 2 lb (0.9 kg) total
- 8 cloves garlic, crushed
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) lemon juice (from about 1 lemon)
- Zest of 1 lemon
- 1 tbsp (15 g) coarse kosher salt
- 1 tsp (2 g) black pepper
- 3 sprigs fresh rosemary
- 2 tbsp (30 g) unsalted butter
- 1 onion, sliced (optional)

Instructions

1. Preheat oven to 425°F (220°C). In a small bowl combine crushed garlic, olive oil, lemon juice, lemon zest, kosher salt, and black pepper; rub mixture all over the tri-tip and tuck rosemary sprigs alongside the roast.
2. Place tri-tip on a rack over a roasting pan (scatter sliced onion in pan if using). Roast at 425°F (220°C) for 10 minutes, then reduce oven to 375°F (190°C) and continue roasting until internal temperature reaches 125–130°F (52–54°C) for medium-rare, about 20–30 additional minutes depending on size.
3. Remove roast, place butter on top, and tent loosely with foil; rest 10–15 minutes. Slice thinly across the grain and serve with pan juices and any roasted onions.