Roast Beef On A Spit
3 to 4 pound
beef rump or top-round roast
2 tablespoons olive oil
1-1/2 tablespoons fresh lemon juice
3 to 4 onions, sliced
Salt and pepper
1 tablespoon flour
Rub the meat with the olive oil, and sprinkle it with the lemon juice. Place
half of the onion slices in a dish, put the beef on top of them and cover it
with the remaining onion slices. Let the meat stand for 3 hours. An hour before
cooking, season the meat with salt and pepper.
Fix the meat on a spit and place a drip pan beneath the spit to catch all the
drippings. Roast the meat over very hot coals, brushing it frequently with
melted butter. When the meat is well browned, after about 20 minutes, dust it
with the flour; let the flour dry, and again brush it with the butter. The roast
should be ready in 35 to 50 minutes, depending on its size and how well cooked
you prefer it.
Slice the meat and serve it with potatoes and vegetables. Skim the fat from the
juices in the drip pan and present them separately.
Serves 6 to 8