Recipe: Sicilian-Style Pork Roast with Rosemary (with spicy lemon-garlic rub, using food

SICILIAN-STYLE PORK ROAST WITH ROSEMARY

2 tablespoons minced garlic
1 tablespoon grated lemon zest (colored portion of peel)
1 teaspoon hot red-pepper flakes
2 teaspoons salt, divided use
5 pounds boneless pork rib roast, untied
3 tablespoons olive oil
1 tablespoon freshly ground black pepper
5 sprigs fresh rosemary

Preheat oven to 350 degrees F.

Put garlic, lemon zest, hot-pepper flakes and 1 teaspoon salt in food processor or blender. Process to a paste. Set aside 1 1/2 teaspoons paste; rub remainder into underside of the meat.

Tie roast neatly with string. Using a small, sharp knife, make 4 incisions, about 1/2 inch long and 1/2 inch deep, in the roast. Stuff the incisions with the remaining paste.

Rub roast all over with olive oil, then with black pepper and remaining 1 teaspoon salt. Tie the rosemary sprigs onto the roast with string. Place roast on a rack in roasting pan.

Roast until meat is done, about 2 to 2 1/2 hours. Let rest 10 minutes before slicing.

Makes 8 servings
Source: Joe Bonwich to the St. Louis Post-Dispatch, August 28, 2002