-
1
Rub the salt, pepper, and herbs all over the meat. Depending on the size of your roast, you will need about 1 1/2 to 2 teaspoons of salt and pepper, each. Roll and tie up the roast into a cylinder. The roast will benefit from being salted and kept in the refrigerator overnight, or you can proceed with the recipe immediately.
-
2
Preheat the oven to 325u00b0F. In a dutch oven, heat the 2 tablespoons of oil or lard. Add the tied up roast and brown it on all sides, about 10 minutes total. 5 minutes into the browning, add the chopped garlic and let it brown alongside the meat.
-
3
Remove the meat from the pot and pour off all but 1 teaspoon of the fat. Add the milk, bay leaves, lemon juice and zest. Bring the mixture to a oil, deglazing the pot. Return the roast to the pot, placing the skin side up. Cover the pot and braise in the oven for 1 hour. Remove the cover and braise for 30 minutes longer, or until the internal temperature of the roast registers around 160 to 170u00b0F. The skin on the roast should be golden brown and crisp.
-
4
Remove the roast from the pot and place it into a saute pan or hotel pan. Place the roast under the broiler for 30 seconds to 1 minute, to further crisp up the skin.
-
5
In the meantime, reduce the sauce: Take the braising milk in the pot and place it on top of the stove. Simmer the sauce for 5 to 7 minutes, until the sauce has formed light-brown curds. Remove the bay leaves.
-
6
Slice as much of the roast as you need into 1/2-inch thick slices, arrange on a platter, and spoon the sauce over them. Serve immediately. Leftovers may be refrigerated and sliced cold for use in sandwiches.
