1 1/2 tablespoons extra virgin olive oil
1 tablespoon dried rosemary
1 tablespoon dried basil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
Preheat oven to 450°. Adjust top oven rack to center of oven.
To prepare spice rub; combine rosemary, basil, salt and pepper in a small bowl. Add olive oil and stir to mix well. Warm rub in microwave for 15-30 seconds to help infuse oil with spices, Alternately you can allow rub to sit for a few minutes to marry the oil with the spices.
Remove the rack from the roasting pan and place on counter top. Place the roast with the fat pad on the top side (do not cut this off, it will impart a lot of flavor into the roast) on the rack and spoon spice mixture on top of the roast. Rub spice mixture all over the top, sides and bottom of the roast.
Place rack back in roasting pan and bake in oven for 10 minutes, reduce temperature to 250° and bake for 60-90 minutes (time will vary depending on whether you have a short fat roast or a thin long roast). My roast took 90 minutes to reach 145° internal temperature.
Remove roast from oven, place on cutting board with tongs (do not puncture the roast) and allow to rest for 5 minutes so the juices and disperse into the roast (and not all over your cutting board).
Carve roast and serve. Enjoy!
Recipe printed from http://TheSlowRoastedItalian.com/
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