1. Set up grill for indirect grilling and place a large drip pan in the center; preheat to medium. 2. Using the tip of a slender paring knife, make a series of ½ inch deep holes in the roast, mostly in the sheath of fat on top, but also on the sides and bottom. 3. The holes should be at least 2 inches apart. 4. Insert slivers of garlic in half the holes; strip the leaves off 1 or 2 of the rosemary sprigs and insert them in the remaining holes. 5. Slide the remaining rosemary sprigs under the string used to tie up the roast. 6. Make the rub: grind the peppercorns and dried rosemary to a fine powder in a spice mill or blender. 7. Add the salt and paprika and grind to mix; rub this mixture all over the roast, especially over the sheath of fat on top. 8. When ready to cook, oil the grill grate; place the roast, fat side up, on the hot grate over the grill pan and cover the grill. 9. Grill the roast until cooked to taste, 3 ½ to 4 hours for medium-rare for a roast this size (figure 12 to 14 minutes per pound); if using a gas grill, keep the cover closed at all times. 10. Use an instant read thermometer to test doneness—you will want to cook the roast to 145° for medium-rare, 160° for medium. 11. Transfer roast to a platter or carving board and cover loosely with foil. 12. Let roast rest for 10-15 minutes before carving; easiest way to carve is to cut it into rib. 13. sections with a long, slender knife, then into thin slices to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
