3-4 lb. (1.5-1.75kg) beef sirloin, rolled and tied 3
large onions, sliced 3 tbsps olive oil 1 tbsp lemon juice 1 tbsp
plain flour salt and pepper 1 tsp mustard powder melted butter
for basting
Method:
Rub the beef with olive oil and sprinkle with lemon
juice. Put half of the sliced onions in a dish, place the beef on top and
cover with the remaining onions. Leave to stand for 3-4 hours, then
remove and reserve the onions. Insert the spit into the beef and roast
over a hot barbecue. Place a drip pan under the spit to catch the meat
juices and baste frequently with the melted butter. Mix the mustard
powder into the flour and after the meat had cooked for 20-25 minutes dust
it with the flour mixture. Let the flour dry to a crust then baste the
joint again. Roast the beef for about an hour and a quarter, basting
occasionally, until the meat is tender and cooked to taste. Season with
salt and pepper, remove the string and carve into thin slices. Skim the
fat from the juices in the drip pan and pour over the beef. Fry the
reserved onions to serve with the
beef.
Food & Drink 
3-4 lb. (1.5-1.75kg) beef sirloin, rolled and tied
