I cook my roast exactly according to the recipe and this is what it looks like. I do not rub the roast with olive oil first but rather put all the dry ingredients in a bag, rinse the roast in cold water and pat it dry with a paper towel, then I place it in the bag with the dry ingredients and shake until it's coated. Sometimes I "massage" the roast in the bag for a moment to more evenly distribute the herbs. After that I put it right into the oven and I cook it at 325 degrees until it reaches an internal temperature of 160 degrees. If it goes up to 170 it still can turn out just fine, not too dry. In this picture I used fresh rosemary from my garden but dried rosemary works just as well.
Date Posted: Sep. 18, 2008
Cooking Level: Expert
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