 
| | Grilled Rump Roast with Curried Mustard One 3 pound boneless beef round rump roast
2 tablespoons of Dijon style mustard
1 tablespoon of honey
1 teaspoon of curry powder
1 teaspoon of snipped fresh chives
1/2 cup of dairy sour cream
Snipped fresh chives, optional |
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Trim the fat from the meat. Stir together the mustard, honey, curry powder and 1 teaspoon of chives. Measure about 1 tablespoon of the mustard mixture and brush over the meat. Insert a meat thermometer into the center of the meat. For the sauce, in a small bowl combine the remaining mustard mixture and sour cream. Cover and chill until serving time. In a covered grill arrange medium coals around a drip pan. Test for medium low heat above the pan. Place meat on grill rack over drip pan. Cover and grill to desired doneness. Allow 1 1/4 to 1 3/4 hours for medium rare or 1 3/4 to 2 1/4 hours for medium. Remove meat from grill and cover with foil. Let it stand for 15 minutes before slicing. Serve the meat with sauce and if desired, additional snipped chives. Makes 12 servings |
