I took Andrew’s rump roast home. I skinned it, trussed it, rubbed it with olive oil, red wine, thyme, lemon, garlic, and salt, and let it sit sit for a few hours. Then I seared it and popped it in the oven to roast until lovely and brown without and a bloody cherry red within. I made a delicious Bordeaux reduction sauce, and I served the roast with crisped tiny Yukon Gold potatoes, caramelized shallots, and sautéed asparagus.
