The roast can be stuffed and tied the day before you cook it, to let the flavor of the herb mixture permeate the meat.



Ingredient Checklist


Instructions Checklist
  • Heat oven to 450 degrees. Make a vertical cut in side of roast about three quarters of the way through. Open out meat, then repeat cuts at two thickest parts so that you have a thin, flat piece of meat. Season well with salt and pepper.

  • Combine sage, garlic, and oil. Spread mixture over entire surface of the meat. Roll roast up and tie tightly with string. Rub with a little olive oil and season with salt and pepper.

  • Place roast, fat side up, in a roasting pan and cook for 15 to 20 minutes, until brown. Reduce heat to 300 degrees and continue cooking for about 1 hour more, or until internal temperature reaches 140 degrees. Baste occasionally with pan juices.

  • Remove roast from oven and let cool to room temperature. Toss arugula with oil and vinegar and serve with thinly sliced roast.