BARBEQUED PEPPER ROAST

2 tbsp  Dijon mustard
1 tbsp Lemon juice
1 tbsp crushed Peppercorns
½ tsp  dried Oregano
3 – 5 lb  Boneless sirloin tip or rump roast
In small bowl, combine mustard, lemon juice, peppercorns and
oregano.
Rub over all surfaces of roast and let stand at room temperature for 1 hour or longer in refrigerator.
Using a rotisserie and indirect heat, cook over medium-hot coals or at medium setting on electric or gas barbecue.
Allow 20 min/lb for rare or 25 min/lb for medium.
Makes 10 to 12 serving

Printable Version