It has been many years since lifeofZEN has seen an update. When I first started this adventure, I was only just beginning to seriously explore my culinary curiosities. Soon after I plunged deeply into a career of professional photography. I thought my blogging days were just a short experiment with lacking results. Now with a few years of refined tastes and techniques, lifeofZEN is making a comeback! Never before have such delectable delicacies ever graced the palette of so lowly a mortal.

This first recipe will mark a four part “comeback” series. Each recipe was part of a feast I cooked for some friends of mine not too long ago. The results were nothing short of delicious, and was easily king of the meal.

Ginger Orange Roast with Sauce
Eye Round Roast (3-6lbs)
Ginger root, Sliced
6 Garlic cloves, 3 crushed and 3 sliced thinly
2 Oranges, 1 sliced and 1 zested/juiced
1/4 cup Cilantro, chopped finely
1/2 cup Olive oil

Begin by setting your oven to 500°. Next lay a bed of orange slices in a roasting pan, followed by the ginger slices. Place the roast upon the bed, with its fatty side up. Season with salt and pepper, and then cover it with the garlic slices.

Combine the oil, juice, crushed garlic and cilantro. Whisk briskly until emulsified, and pour the mixture around (not on!) the roast.

Sear the roast by placing in the oven for 30 minutes. Next reduce the heat to 375°, cover the roast with foil and cook for another 60 minutes, or until the internal temperature has reached 145°. Once finished allow the roast to rest for 10 minutes. Place the juices into a dish for serving with the roast, and enjoy!