Preparation

• Crush the garlic with the salt in a mortar and pestle or mix it well in a small bowl. Mix in the pepper, thyme or rosemary, fennel seeds, and olive oil. Rub all over the roast, especially in any spaces between the meat and bones. Let the rub sit on the roast for at least 1/2 hour and up to 24 hours, refrigerated and loosely covered. (After being refrigerated, let the meat come to room temperature for 1 hour before roasting.)
• 将烤箱加热到450°F。将烤肉侧放置在一个大的浅烤盘中，然后烤15分钟。将烤箱调低至350°F，而无需打开门。大约45分钟后。（或1小时后进行5骨烤），通过将即时阅读的肉类温度计插入烤肉的直接中心，检查烤烤的温度。如果不是115°F，请继续烘烤，每15分钟检查一次。大概是，直到达到115°F。除了末端切割外，这种温度将为您提供大多数稀有的烤肉，这将是中等稀有的。如果您想要中稀有的肉，则可以将其烘烤至120°至125°F，但请注意不要过度煮熟。从烤箱中取出，用箔纸松散地覆盖。 Let the roast rest for at least 15 and up to 45 min. During this time, the temperature will rise another 5° to 10°F and the juices within the roast will be redistributed. Carve and serve.