Ingredients |
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Slice larger garlic cloves in half and leave smaller cloves as is. Using one toothpick for each
clove, place the garlic strategically all over the top and sides of the roast. Cover as evenly as
possible using all the garlic you have. (Add and additional head for each extra bone).
Generously sprinkle the roast with salt and pepper on all sides. Place on rack in roasting pan, and
roast on the lower rack of the oven for 20 minutes. Remove immediately and place in a cool (non
refrigerated) location. Let the roast return to room temperature. This may take 1-3 hours.
Once the roast has returned to room temperature, heat the oven to 200°F. Return roast to the oven.
With an instant read thermometer, test the temperature every 30 minutes (more often as it cooks) to
ensure it does not overcook. Generally a roast this size will reach medium rare (135°) in 2-3 hours.
(145° if you prefer your meat cooked more) Ovens vary so it’s important to check diligently. Test in
several sites and make sure the thermometer goes deep to the center without touching a bone.
Remove roast from the oven, take out all the toothpicks holding the garlic on the roast, and cover the
roast with foil tightly. Let it rest for 30 minutes. (This is a good time to use the meat juices to
make Yorkshire Pudding, which just happens to take ½ an hour!)
Once the roast has properly rested, cut the bones off from the bottom of the roast and set aside.
Slice the remainder of the meat and serve.
Preheat oven to 425°F.