Rating: 3 stars
40 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 6
  • 1 star values: 14
  • 40 Ratings
Robert Schecter

Gallery

Credit: Quentin Bacon

Recipe Summary

Yield:
Serves 6-8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • With a sharp paring knife, cut 12 slits just under the fat of the roast and insert the garlic slices. Season the roast with the salt, pepper, and oregano. Place it, fat-side down, on a roasting rack. Place rack in a roasting pan and fill with water, just skimming the bottom of the roast.

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  • Heat grill to medium high. If using a charcoal grill, build a very hot fire. When the coals are white hot, add another layer of charcoal. This will ensure the grill stays hot enough to cook the meat.

  • Place pan directly on grill. Cover grill and allow the roast to cook slowly. Cook about 20 minutes per pound for medium rare or until a meat thermometer reads about 130° F. Halfway through, turn the roast and add more water if needed. Let rest about 10 minutes before carving.

Nutrition Facts

calcium 11mg; 134 calories; calories from fat 50%; carbohydrates 1g; cholesterol 44mg; fat 7g; iron 2mg; protein 15mg; saturated fat 3g; sodium 1000mg.
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