Mediterranean Rump Roast with Shallot and Herb Crust

This Mediterranean-inspired rump roast is infused with aromatic shallots and a vibrant blend of oregano and basil. The extra virgin olive oil not only tenderizes the meat but also creates a luscious crust, delivering a flavorful, juicy experience with every bite. Perfect for Palm Sunday dinner, this recipe is nut-free and balances both traditional and innovative flavors while respecting dietary requirements.

Ingredients:

• 2-2.5 lbs. rump roast
• 1 shallot, finely chopped
• 3 tablespoons extra virgin olive oil
• 2 teaspoons ground oregano
• 1 tablespoon dried basil leaves
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (163°C).
2. In a small bowl, mix the chopped shallots, extra virgin olive oil, ground oregano, dried basil, salt, and pepper to create a herb paste.
3. Rub the herb paste generously over the entire surface of the rump roast, ensuring it is well-coated.
4. Place the seasoned roast in a roasting pan. Optionally, you can add a few sprigs of fresh basil or oregano around the roast for additional flavor.
5. Roast in the preheated oven for approximately 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare, or to your desired doneness.
6. Remove the roast from the oven and let it rest for at least 15 minutes before slicing to allow the juices to redistribute.
7. Slice against the grain and serve with your favorite side dishes.