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the Ingredients
Special Equipment
- iGrill
Instructions
- Pick thyme and rosemary leaves and add to a mortar.
- Peel and roughly chop garlic and shallots and add to the mortar.
- Grind everything to a paste using a pestle, then add the olive oil and season with salt and pepper.
- Cut away the rib bones from the meat, rub the meat with the herb rub, and then reattach the bones with butcher string.
- Prepare your barbecue for indirect heat, approx. 180 °C. If using a 57cm charcoal barbecue, you will need ½ a chimney starter of lit Weber briquettes.
- Place the roast on the cooking grate over indirect heat.
- Insert an iGrill probe into the meat, close the lid and cook for about 90-120 minutes, or until the core temperature reaches 56 °C.
- Remove the roast from the barbecue and rest on a warm plate for about 10 minutes before serving.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
