Use a drip pan or an ovenproof skillet that's slightly larger than the roast.

Rest time 10-15 minutes

1. In a small bowl, make a paste with the garlic, salt, rosemary, pepper, and 15 mL (1 tbsp.) olive oil.
2. Use a pointed knife to make 10 incisions in the roast. Press the paste into the incisions and onto the roast, rubbing well over the entire surface.
3. Still using the pointed knife, make shallow incisions every 0.5 cm (¼ in.) across the width on the fat side of roast. Be careful not to cut the twine.
4. Place roast in a resealable plastic bag and refrigerate for 24 hours.
5. Remove roast from refrigerator about 45 minutes before cooking.
6. Preheat oven to 160°C (325°F).
7. In a skillet over high heat, brown roast on all sides in 15 mL (1 tbsp.) olive oil for about 8 minutes.
8. Place the roast on the grill of a drip pan, fat-side up, and bake 30 minutes per half-kilo (500 g/1 lb.) or until a meat thermometer indicates 65°C (150°F). Brush roast with 30 mL (2 tbsp.) of maple syrup twice while it bakes. Cover roast with foil wrap and let rest for 10-15 minutes before serving. The internal temperature
9. should then reach 70°C (158°F).
10. Mix remaining maple syrup (125 mL / ½ cup) with the Dijon mustard and use as a condiment.
11. Accompany with mashed root vegetables of choice (potatoes with carrots, rutabaga, or parsnips) and a green salad.

TIP:

Since the roast is seasoned before cooking, the flavours will be pronounced and the meat tender and juicy.

No waste:

Use thinly-sliced, leftover roast in a sandwich topped with a mayonnaise blended with a generous amount of Dijon mustard or mango chutney.