Roast Beef On A Spit
3 to 4 pound beef rump or top-round roast
2 tablespoons olive oil
1-1/2 tablespoons fresh lemon juice
3 to 4 onions, sliced
Salt and pepper
1 tablespoon flour
Rub the meat with the olive oil, and sprinkle it with the lemon juice. Place half of the onion slices in a dish, put the beef on top of them and cover it with the remaining onion slices. Let the meat stand for 3 hours. An hour before cooking, season the meat with salt and pepper.
Fix the meat on a spit and place a drip pan beneath the spit to catch all the drippings. Roast the meat over very hot coals, brushing it frequently with melted butter. When the meat is well browned, after about 20 minutes, dust it with the flour; let the flour dry, and again brush it with the butter. The roast should be ready in 35 to 50 minutes, depending on its size and how well cooked you prefer it.
Slice the meat and serve it with potatoes and vegetables. Skim the fat from the juices in the drip pan and present them separately.
Serves 6 to 8