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Pepper-Crusted Roast Beef with Gremolata

  • People

    Serves 5

  • Prep Time

    10 min.

  • Barbecue Time

    1:15 to 1:30 h

Serves 5
Prep Time
10 min.
Barbecue Time
1:15 to 1:30 h

the Ingredients

Pepper Crusted Roast Beef With Gremolata
  • 1.5 kilogram beef bolar roast
  • 2 teaspoons extra virgin olive oil
  • 1.5 tablespoon wholegrain mustard
  • 1 tablespoon coarsely ground black peppercorns
  • 1 tablespoon sea salt flakes

For the Gremolata

  • 2 cups loosely packed fresh parsley leaves
  • ½ garlic clove, crushed
  • 1 lemon, zest and juice (approximately 2 tablespoons juice, 2 teaspoons zest)
  • ⅓ cup extra virgin olive oil
  • ½ teaspoon salt


  • 01 Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet. Rub the olive oil and wholegrain mustard all over the beef. Then evenly coat with the salt and pepper
  • 02 Roast the beef over indirect medium heat, with the lid closed, for about 1 hour 15 minutes to 1 hour 30 minutes, or until cooked to your liking. To estimate the cooking time, measure the meat through its thickest part and cook for 1 minute per millimetre for medium. For example, if the roast is 90mm thick, cook for 90 minutes.
  • For the gremolata

  • 01 Finely chop the parsley and garlic. Add to a medium bowl and add the lemon zest, juice and olive oil. Stir together to combine and season with salt.
  • 02 Once the beef has cooked to your liking. Remove from the barbecue and leave to rest for 10 to 15 minutes, before slicing. Serve with the gremolata.

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