Rodney Myrvaagnes wrote:

>
>
> I would want it very rare inside, however the surface was done. So it
> would depend how big it is, and how tapered. Of course if some want it
> cooked more than others, the taper will be an advantage.
>
> It is probably small enough to do in hot grill pan, but if the thick
> end is too big for that I might tie it back on itself, thin end to
> thick end, to make a more uniform roast, and do it in a hot oven.
>
> It could be salted and coated with a mix of mustard and garlic
> beforehand.

Some good ideas there. What I ended up doing with it was to rub it with a
nice big clove of well crushed garlic, slathered it with Dijon mustard, a
good dose of ground salt and pepper and laid a bunch of fresh rosemary leaves
on top. Popped it in the oven for 40 minutes at 375F. It turned out
beautifully. The meat was very tender and tasty. But next time I am going to
look for it off the bone. I had a heck of a time hacking that thing in half.