Lemon Oregano Roast Beef

• 3 lb beef blade roast
• 2 tbsp olive oil
• 2 None lemons, halved
• 1 head garlic, skin on, halved horizontally
• 1 tbsp oregano leaves, plus sprigs, to serve
• 1 tbsp rosemary leaves
• None None Roast Potatoes
• 1 tbsp olive oil
• 10 None medium potatoes, peeled, cut into wedges
• 1 tbsp lemon juice
• 1 tbsp grated lemon zest

1. Preheat oven to 300u0b0F. Weigh beef and calculate cooking time (allow 25-30 minutes per pound). Brush with oil. Heat a large skillet on high. Sear beef for 2-3 mins, turning to brown all over.
2. Transfer beef to large baking dish with lemon halves and garlic. Season to taste and sprinkle with herbs. Roast for approximately 1 hour 15 mins-1 hour 30 mins, basting every 30 mins, until cooked to taste. Transfer beef to a plate with lemon and garlic; cover loosely with foil and rest for 20 mins.
3. For the Potatoes: When beef is almost finished roasting, heat oil in a skillet and saute potatoes, with lemon juice and zest, for 6-8 mins, until golden brown.
4. Once beef is removed from the oven, increase oven temperature, to 350u0b0F. Transfer potatoes to same baking dish used for beef and bake for 20 mins while beef is resting. Slice beef, to serve.

beef blade roast, olive oil, lemons, garlic, oregano, rosemary, potatoes, olive oil, potatoes, lemon juice, lemon zest

Taken from recipes-plus.com/api/v2.0/recipes/23163 (may not work)