Servings: 6 to 8
When he was 16, Thomas met grilling expert Adam Perry Lang and was inspired: “It was not only about a great piece of meat but how he prepared it before cooking and how he dressed it after.” Thomas has applied that lesson to his Sunday roast, which he glazes with mustard before roasting, and then coats with a fresh-herb dressing after. You can make the dressing early in the day or while the beef is roasting.
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