This Easter, we have chosen not to do a Ham, but a roast. This recipe is so great!
2 tablespoons sour cream
2 teaspoons prepared horseradish
Coarse salt and ground pepper
1 cup fresh breadcrumbs
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh thyme or a mixture of equal amounts chopped fresh thyme, rosemary, and sage
1 garlic clove, chopped
2 teaspoons vegetable oil
1 boneless rib-eye roast (2 1/2 pounds), room temperature
Preheat oven to 400. In a small bowl, combine sour cream and horseradish; season with salt and pepper. In another bowl, combine breadcrumbs, olive oil, herbs, and garlic; season with salt and pepper.
In a large skillet, heat vegetable oil over medium-high. Season roast with salt and pepper; sear until browned on all sides, 10 minutes. Transfer to a cutting board. Spread sour cream mixture on one side of roast; top with breadcrumb mixture, pressing to adhere. Return roast to skillet or transfer to a rimmed baking sheet. Place in oven; cook until medium-rare or an instant-read thermometer inserted in center reads 140, 35 to 45 minutes. Let rest 15 minutes before slicing.