Use a drip pan or an ovenproof skillet that's slightly larger than the roast.
Rest time 10-15 minutes
- In a small bowl, make a paste with the garlic, salt, rosemary, pepper, and 15 mL (1 tbsp.) olive oil.
- Use a pointed knife to make 10 incisions in the roast. Press the paste into the incisions and onto the roast, rubbing well over the entire surface.
- Still using the pointed knife, make shallow incisions every 0.5 cm (¼ in.) across the width on the fat side of roast. Be careful not to cut the twine.
- Place roast in a resealable plastic bag and refrigerate for 24 hours.
- Remove roast from refrigerator about 45 minutes before cooking.
- Preheat oven to 160°C (325°F).
- In a skillet over high heat, brown roast on all sides in 15 mL (1 tbsp.) olive oil for about 8 minutes.
- Place the roast on the grill of a drip pan, fat-side up, and bake 30 minutes per half-kilo (500 g/1 lb.) or until a meat thermometer indicates 65°C (150°F). Brush roast with 30 mL (2 tbsp.) of maple syrup twice while it bakes. Cover roast with foil wrap and let rest for 10-15 minutes before serving. The internal temperature
- should then reach 70°C (158°F).
- Mix remaining maple syrup (125 mL / ½ cup) with the Dijon mustard and use as a condiment.
- Accompany with mashed root vegetables of choice (potatoes with carrots, rutabaga, or parsnips) and a green salad.
Since the roast is seasoned before cooking, the flavours will be pronounced and the meat tender and juicy.
Use thinly-sliced, leftover roast in a sandwich topped with a mayonnaise blended with a generous amount of Dijon mustard or mango chutney.