I made this roast for Christmas, and it was excellent! I followed the recipe but used (for a 4 pound roast) 3 cloves of garlic, 1 teaspoon good black pepper, pecorino romano cheese and only 1/2 cup Italian seasoned bread crumbs. Also, took roast out of fridge for 2 hrs., so it went into the oven at room temp. I cooked for 3 hrs., let it rest before eating. It was slightly pink in the center. Will definitely make again.

Reviewed On: Dec. 25, 2006