Total Calories: 26
1. Using a larding iron or sharpening steel, pierce the roast from end to end in 16 to 20 places. The idea is to riddle the meat with slender tunnels that run along the grain.
2. Insert the carrot halves, bell pepper strips, thin onion wedges, and ham and cheese strips into these tunnels, gently inching them into the holes. The carrot strips will be long enough to transpierce the meat, but you’ll need to double or triple up on the remaining ingredients insert shorter items from both ends.
3. Make tiny slits, 1 inch apart, in the surface of the roast, using the tip of a paring knife. Insert a sliver of garlic in each. Generously season the roast with salt and pepper (see Note).
4. Indirect grilling method: Set up the grill for indirect cooking. Place a large drip pan in the center. Preheat to medium. When ready to cook, oil the grill grate. Place the roast on the hot grate over the drip pan. Cover the grill and cook the roast to taste: 1 to 1 1/2 hours for medium-rare (145°F on an instant-read thermometer), 1 1/2 to 2 hours for medium (160°F). If using a charcoal grill, add 10 to 12 fresh coals per side every hour.
Rotisserie method: Set up the rotisserie. If using a gas grill, preheat the front and rear burners to high. If using a charcoal grill, light the coals and rake into rows in front and back, leaving a gap in the center. Skewer the roast on the spit. Rotisserie the roast until cooked to medium-rare (about 145°F on an instant-read thermometer), 1 1/4 to 1 1/2 hours on a covered rotisserie. For medium (160°F), cook for 1 1/2 to 2 hours. If using a charcoal grill, replenish the coals as needed.
5. Transfer the roast to a cutting board and let rest for 10 minutes. Cut into thin crosswise slices, using an electric knife or sharp carving knife to serve.
Note: The recipe can be prepared up to 8 hours ahead to this point. Store in the refrigerator.
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