INGREDIENTS

INSTRUCTIONS

Preheat oven to 475 degrees F.  Dry the roast thoroughly. Lightly score the
fat, then rub the whole roast with the reserved thyme stems. Rub the face
and underside of the roast with half of the garlic slivers. Rub the whole
roast with the pepper and salt. Pierce the fat layer just enough to insert
the remaining garlic slivers--do not pierce into the flesh. Pat and press
the thyme leaves into the scored layer of fat. Place the roast bones down
in a shallow roasting pan just large enough to hold it comfortably. Insert
a meat thermometer in the top of the roast; make sure it is not touching
bone.
Roast for 15 minutes.  Reduce oven temperature to 350 degrees and roast
until done to your liking: 125-130 degrees for rare, 140-150 degrees for
medium, and 160-165 degrees for well done. Count on cooking times
approximately as follows:  For rare, cooking time is 12-15 minutes per
pound; medium, 15-18 per pound; well-done, 18-20 minutes per pound.
Remove the roast from the oven and place it on a carving board. Let it
stand, loosely covered with aluminum foil, for 15 minutes before carving.
Meanwhile, skim all but a few tablespoons of fat from the juices in the
roasting pan.  Place the pan over medium heat; add 1/2 cup of the water and
stir to deglaze the pan, scraping up any bits clinging to the bottom of the
pan.  Add the remaining water.  This juice can be served with the roast.
For a flour based gravy, stir in the optional flour until it browns before
adding the 1/4 cup of water.
To carve, place on a carving board or platter, and cut away the bones.
Place the roast cut-side down on the board and carve into 1/2- to
3/4-inch-thick slices. Serves 6 to 8. Source: San Francisco Chronicle,
12/20/95.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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