John Myers
Rolled Roast with Smoked Almonds
The perfect rolled roast with smoked almonds recipe with a picture and simple step-by-step instructions.
For the rub
- 2 tbsp Mustard medium hot
- 4 tbsp Smoked almonds
- 1 tbsp Paprika powder
- 1 tsp Marjoram
- 1 tsp Caraway seed
- 1 tsp Garlic powder
- 1 Pc. Onion
- 6 disc Mixed with bacon, sliced
- 1 Pc. Roasting net
- 2 tbsp Agave syrup
- 1 tsp Paprika powder
- 1 tbsp Ground allspice
- 1 tbsp Black pepper from the mill
- 1 tsp Ground mustard seeds
- 1 tsp Cayenne pepper
- 1,5 tsp Ground cinnamon
- 1 tsp Oregano
- 2 tsp Dried thyme
- 2 tsp Garlic powder
- 1 tsp Ground nutmeg
- Have the meat cut for a roll roast at the butcher’s or prepare it yourself by cutting it into a large, approx. 2 cm thick slice. Brush the meat with mustard, sprinkle the almonds on top, pour the spices on top, put the bacon slices and the onions on top.
- Roll up the roast, put it in the roasting net or use kitchen twine to tie the roast to a roll. Rub the roast all over with the agave syrup.
- Mix the spices for the rub and roll the roast in it, rub in well. Sear the roast in a little oil in a roasting pan, deglaze with 400 ml of water and 100 ml of port wine and then cook in the oven at 180 degrees with top and bottom heat for 1 hour with the lid closed.
- Cook for another hour at the same temperature WITHOUT the lid. Baste the gravy regularly. Cut the roast open, tie the gravy to a sauce with a sauce thickener and season to taste.
- We enjoyed the roast with Ticino-style polenta and a carrot and lime vegetable.
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