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In a medium sauce pan, combine the garlic and oil. Bring to a simmer
over medium heat, and then reduce the heat to
low to maintain a slow sizzle. Cook the garlic
until golden brown, about 15 minutes. With a
slotted spoon, transfer the garlic to a food processor. Remove the pan from the heat to allow the oil to cool. Allow the roast to stand at room temperature
for 20 to 30 minutes before grilling. Season the
roast all over with the salt, fennel and pepper
and then lightly brush all over with so me of the
remaining dressing. Sear over Direct Mediurn heat until nicely
browned , 16 to 20 minutes, turning occasionally. Move the roast over
Indirect Meduim heat and continue grilling until
the internal temperature reaches 155 degrees, 30 to 40 minutes. Transfer to a cutting board and let rest for 5 to 10 minutes before carving. |
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