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1
Stir together coriander seed, lemon peel, olive oil, cumin, red pepper, and salt in a small bowl.
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2
Rub surface of rib roast thouroughly with coriander mixture.
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3
Cut 1/2 inch wide slits randomly into top and sides of roast.
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4
Insert garlic slivers deep into slits.
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5
Cover and refrigerate roast for up 24 hours, if desired.
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6
Prepare grill for indirect grilling.
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7
Test for medium heat above the drip pan.
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8
Place roast on the lightly oiled grill rack over drip pan.
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9
Cover and grill for 1 1/2 to 2 hours or until an instant read thermoter inserted into the centre of the roast registers 155f degrees for medium doneness.
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10
Add assorted cut up veggies to grill during the last 45 minutes of cooking, removing setting them aside as they become tender.
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11
Carve rib roast and serve with grilled veggies.
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12
If using a leg of lamb, grill for 2 to 3 hours or until thermometer reads 155f degrees for medium doneness.
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13
Either beef or lamb roast may also be cooked in the oven at 400f degrees until thermometer reads 155f degrees for medium doneness, for approximately the same number of hours.
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14
Add veggies to the oven rack outside the roasting pan for about the last hour of cooking.
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15
Serve with roast.
