The original recipe came out of Gourmet magazine, but I really did not like some of the ingredients that they used in the original recipe, so I changed it up to make it my recipe. They gave me the inspiration. Obviously, one thing that I changed was that I put it on a grill. I don't like sage particularly, either-too damn strong of a flavor.
Paste:
6 Garlic cloves
2 T oregano
3 T thyme leaves
4 T olive oil
4 T salt
1 1/2 t fresh ground black pepper
This is supposed to be a paste to spread on the roast, which you stick in the refrigerator, so, if it is not enough of a paste, I just add some more oregano or some more thyme-don't put any more salt in it-you don't need it! Obviously, you need to use a mortar and pestle to make this into a paste.
Take a 6.5# roast and slather the paste all over it and refrigerate 24 hours. Take out of the refrigerator about an hour before roasting. I have a Weber grill with the rotisserie attachments on it. It has 2 half moon cylinders with it to put charcoal in. You will also need some of their drain pans-1 large and 1 small if you have the 22 1/2" grill. Follow instructions as far as how much charcoal to use in each cylinder. Turn the grate so that the leaves on the grate will flip properly so that adding charcoal if you need to is a snap. Start your fire about 30 minutes after removing meat from refrigerator, giving it plenty of time to heat up before putting roast on. At the proper time, skewer the roast on the spit, put it on, and turn on the motor. Not only does a roast come out juicier, but because it is on the rotisserie, it takes less time. Generally, on the grill, a roast like this one will take about an hour and fifteen minutes, but make sure you ahve a thermometer to check internal temperature and remember when you take it off that it will be sitting and the temperature will continue to increase since you ahve it wrapped in foil. Measure in thickest part to be 130 for medium rare, 140 for medium.
