DIRECTIONS

1. IMPORTANT – Remove the roast from the fridge and allow to sit on the counter for approximately 30-45 mins to warm up.
2. IMPORTANT – Leave the butcher twine ON the roast for cooking. This allows it to keeps it shape while cooking therefore helping it to retain all the juices. *ALSO, will help you know which way to cut the roast later.
3. Preheat oven to 350 degrees F.
4. With a sharp knife, cut small random openings deep into roast and push the cut garlic cloves into the cuts.
5. Rub a generous layer of Lane’s BBQ Blackening Rub all over the roast. This is no time to be shy about how much rub you’re using!
6. Place the roast in roasting pan/baking dish with a wire rack bottom.
7. Cook for 1 hour then check the internal temperature with an instant read thermometer (available in-store). Our roast took a total of 1 hr 45 mins to reach 135 F.
8. IMPORTANT – Remove meat when roast probe inserted registers 135 degrees F (for medium rare) or 150 degrees F (for medium/well).
9. Transfer roast to carving board and lay the roast down.
10. BUTTER + REST! Place about 5 large pats of salted butter on the roast and then tent tightly with foil. Allow to rest for 15 minutes. Temperature will continue to rise approximately 10 degrees while resting.
11. Carve roast into thin slices cutting AGAINST THE GRAIN* (TIP: Butcher’s always tie the twine against the grain so cut the direction of the string.)ENJOY!!