1. Cut 6 shallow slits in the the roast at random. 2. Insert a garlic clove half in each slit. 3. Brush olive oil over the roast. 4. Combine the sesame seeds and peppercorns in a small bowl; spread evenly on an ungreased baking sheet. 5. Roll the roast in the sesame seed mixture until coated. 6. Preheat the barbecue to medium-high. 7. Place the roast on one side of the greased grill over the drip pan. 8. Turn off the burner under the roast, leaving the opposite burner on medium-high; close lid. 9. Cook for 30 minutes; reduce the heat to medium. 10. Cook for another 30 minutes until the meat thermometer reads 135°F for rare to 165°F for well done. 11. Remove from the heat and cover loosely with foil. 12. Let stand for 10 minutes. 13. Cut into 1/2-inch thick slices. ---------------------------------------------------------------------------
Nutrition
Ingredients
