Allow the roast to stand at room temperature for 30 to 40 minutes before grilling.
Prepare the grill for indirect cooking over medium heat (180°C to 190°C).
In a food processor mince the garlic, rosemary, basil, salt and pepper. Add the mustard and oil and process to form a paste. Smear the paste all over the top and sides of the roast.
Brush the cooking grates clean. Grill the roast, bone-side down, over indirect medium heat, with the lid closed, until the internal temperature reaches 48ºC to 51ºC for medium rare, 1½ to 2 hours. Transfer the roast to a cutting board and remove the bones. Loosely cover the roast with foil and let rest for 20 to 30 minutes (the internal temperature of the roast will rise a few degrees during this time).
Brush the cooking grates clean. Grill the roast, bone-side down, over medium heat, with the lid closed, until the internal temperature reaches 48ºC to 51ºC for medium rare, 1½ to 2 hours. Transfer the roast to a cutting board and remove the bones. Loosely cover the roast with foil and let rest for 20 to 30 minutes (the internal temperature of the roast will rise a few degrees during this time).
While the roast rests, make the dressing. Place the cream and garlic in a medium saucepan. Bring the cream to a boil over medium–high heat on the stove and then lower the heat to a simmer. Cook until the cream coats the back of a spoon, 5 to 10 minutes. Remove the pan from the heat. Add the cheese, stirring to help it blend into the cream. Season with pepper.
Related Grill Skills
Slicing Garlic
Carve the roast into 1 centimetre-thick slices. Serve warm with the dressing.
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