A hint for stuffing herb paste into the cuts on a roast: cut little x's instead of just slits - much easier! I did make some changes. I added a tsp. of thyme as suggested by several reviewers. I also put about a tsp of the wine into the paste. I poured the wine into the pan while it was roasting, and quarted some small onions and set them around the roast. The meat was flavorful, tender and juicy.
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