I just salt and peppered it..then seared it in a smoking hot pan (due to it's smallish size) and then roasted slow for about 80 minutes at 325. It was medium rare..perfect.
I served some local Revolution Wine, pinot grigio (I know..should have been a red). It wasn't as good as Santa Margharita, but then it was 1/3 the cost!
We enjoyed mashed potatoes and gravy, a nice micro-green salad, and a Greek pasta salad. You can see what was left after our little "spring has sprung" party...which should have been the last picture posted but, oh well.
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