With the rack in the middle position, preheat the oven to 350°F (180°C).

Using the tip of a paring knife, cut 16 small slits all over the roast and insert a quarter garlic clove in each slit. Season the roast with salt and pepper.

In a bowl, combine the chopped garlic, 1 tablespoon (15 ml) of oil, the lemon zest and thyme. Set aside.

In an ovenproof skillet, brown the meat on all sides in the remaining oil. Season with salt and pepper. Transfer the roast to a plate and coat well with the garlic-lemon mixture.

Place the carrots in the skillet and set the roast on top. Transfer to the oven and roast for 40 minutes or until a thermometer inserted in the centre reads 135°F (57°C). Remove from the oven and tent with aluminum foil. Let rest for 10 minutes. The temperature of the roast should reach 145°F (63°C).

On a work surface, remove the butcher’s twine from the roast and thinly slice. Serve with the carrots and braised red cabbage, if desired.