The secret to this roast is a two-stage roasting process. Begin at a very high temperature to give the roast a bit of a sear, then lower the heat and continue roasting until the internal temperature of the roast reaches 140°. And, you must not open the oven door until the roast is done.
Time needed: 1½ to 1¾ hours (approximately 20 min per pound)
Chop the herbs (if using fresh) and put in a small bowl with the lemon zest and pepper
Mince the garlic, then add the salt to the minced garlic on the chopping board and mash together using the flat side of the knife to make a garlic paste.
Add the garlic to the bowl, along with the olive oil and mix together.
[Optional] Tie the roast with butcher's twine at about 1-inch intervals. This will ensure that the roast retains its shape.
Rub the top (where the fat is) and sides of the roast with the herb mixture.
Place on a rack in a roasting pan and insert the probe of a thermometer into the center of the roast.
Roast 15 minutes at 450°F. Lower the temperature to 300°F. Do not open the oven door.
Roast until the internal temperature reaches 140°F.
Remove the roast and tent it with aluminum foil to rest at least 15 min. while you make the gravy.
Melt the butter in a small saucepan. Sprinkle in the flour and whisk to cook the flour.
Add the chicken stock and whisk together until it begins to thicken and coat the back of a spoon.
Add in the drippings from the roasting pan and whisk to combine.
Just before serving stir in 2 Tbsp heavy cream.
Published 1/8/2021. Last updated 1/8/2021