-
1
Position the oven racks so that the top rack is 3 inches below the center of the oven.
-
2
Preheat the oven to convection roast at 325F.
-
3
Assemble the roasting pan and rack that comes with the oven and coat the rack with nonstick spray.
-
4
Place the roast on the rack over the roasting pan.
-
5
To make the seasoning mixture, combine the lemon pepper with the rosemary, thyme, sage, bay leaf, and garlic in a spice mill or coffee grinder and process until the mixture is smooth.
-
6
Rub the seasoning mixture on the roast.
-
7
Pull open the center of the roast and place a lightly oiled, heatproof 8-ounce glass jelly jar down into the center to give the roast a round shape.
-
8
Cut small pieces of foil and cover the tips of the bones so they dont burn while roasting.
-
9
Insert the oven probe or meat thermometer into the center of the meaty portion of the roast.
-
10
Place in the oven on the top rack and attach the probe to the receptacle in the oven wall.
-
11
Set the probe temperature at 160F.
-
12
Roast for 18 to 20 minutes per pound, or until the oven probe or meat thermometer reaches 160F.
-
13
When the roast is done, remove it from the oven and place on a warm serving platter; cover it loosely with foil and let rest for 10 to 15 minutes.
-
14
Using a pair of tongs, loosen the jelly jar and remove it from the center of the roast.
