BARBECUED PEPPER ROAST This is one of the easiest, not to mention most delicious, meals you can make.

2 tbsp 30 mL Dijon mustard 1 tbsp 15 mL lemon juice 1 tbsp 15 mL crushed peppercorns ½ tsp 2 mL dried oregano 3 - 5 lb 1.5 - 2.5 kg RUMP/HIP, SIRLOIN TIP or ROUND ROAST

In small bowl, combine mustard, lemon juice, peppercorns and oregano. Rub over all surfaces of roast and let stand at room temperature for 1 hour or longer in refrigerator. Using a rotisserie and indirect heat, cook over medium-hot coals or at medium setting on electric or gas barbecue. Allow 20 min/lb (45 min/kg) for rare or 25 min/lb (55 min/kg) for medium. Makes 10 to 12 servings.