Herb Crusted Wagyu Manhattan Roast

Name: Herb Crusted Wagyu Manhattan Roast
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 1 SRF American Wagyu Manhattan Roast; Salt, about 1 teaspoon per pound; Flake Salt; EVOO; Rosemary; 4 garlic cloves, grated; 3 tablespoons EVOO; 2 tablespoons Dijon mustard (for a binder); 2 tablespoons freshly grated parmesan; 2 tablespoons fresh rosemary, finely chopped; 1 tablespoon fennel seeds, lightly crushed; 1 lemon, zested; 1 teaspoon anchovy paste; 1 teaspoon kosher salt; ½ teaspoon red pepper flakes; ½ teaspoon black pepper

Author

Rocco Gizzo

Servings

Prep Time

15 minutes

Cook Time

2 hours 15 minutes

Prep note

Overnight Brine

protein

45g/per serving

If you’re looking to switch up your traditional Easter centerpiece this year, then this Herb Crusted Wagyu Manhattan Roast is a perfect alternative to the classic leg of lamb!

Made with Snake River Farm’s American Wagyu Manhattan roast, the roast is dry brined overnight to maximize flavor and juiciness, then coated in a fragrant herb crust of garlic, rosemary, thyme, fennel seeds, lemon Dijon, freshly grated parm, and more. Roasted until perfectly pink in the center and finished with flake salt, fresh rosemary, and a drizzle of extra virgin olive oil. It’s a bold, yet elegant dish that’s ideal for a holiday gathering.

Served family-style and sliced thick, this roast delivered rich flavor, tender texture, and a stunning presentation worthy of any Easter Table.

Ingredients

1 SRF American Wagyu Manhattan Roast
Salt, about 1 teaspoon per pound
Flake Salt
EVOO
Rosemary

Herb Rub

4 garlic cloves, grated
3 tablespoons EVOO
2 tablespoons Dijon mustard (for a binder)
2 tablespoons freshly grated parmesan
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fennel seeds, lightly crushed
1 lemon, zested
1 teaspoon anchovy paste
1 teaspoon kosher salt
½ teaspoon red pepper flakes
½ teaspoon black pepper

Directions

The night before you plan on cooking the roast, remove it from the fridge and pat it completely dry. Then season with salt (about 1 teaspoon per pound) and set it over a sheet pan with a wire rack. Transfer it to the fridge and let it sit uncovered, overnight.
Pre-heat your oven to 250ºF and remove the roast from the fridge, about 1 hour before cooking.
While the roast is coming up to room temperature, mix all the rub ingredients together in a small bowl. You want the rub to be a paste like consistency, if its too wet, add a little more parmesan. If its too dry, and a little more EVOO.
Once the roast comes up to room temperature, spread the rub all over the roast until its completely coated. Insert an instant probe thermometer, then place on a wire rack over a sheet pan with the fat cap facing up.
Roast until the internal temp is 122ºF. Then remove the roast from the oven and allow it to rest for 30 minutes, uncovered.
While the roast rests, preheat the oven to 500ºF. Then 15 minutes before serving, transfer the roast back to the oven and oven sear at 500ºF for 8 to 10 minutes.
Remove the roast and cut it into 1-inch thick pieces. Then plate, and garnish with fresh rosemary, and sprinkle of flake salt, and a generous drizzle of good quality EVOO. Enjoy!

Recipe Note

Author Bio

Rocco is a self-taught home chef known for his Italian-American style of cooking. He shares easy weeknight recipes, traditional holiday meals with a twist, and comforting dinner ideas for the everyday household on his blog cookingwithrocco.com and his Instagram @cooking_with_rocco. When he's not in the kitchen, he enjoys trying different restaurants, expanding his wine knowledge, and sharing his travel destinations with his Instagram followers.