This recipe came to me from my good friend and excellent cook, Eric. I think he got it from a Cooking Light Magazine Cookbook. In any event, it has made its way into my repertoire, with a few tweaks and nudges, and has been starring on my table on Christmas Day for many years, now. It never fails to WOW, it makes your house smell outrageous for hours, and is really impossible to mess up. The oven does the work and you take the credit.
This recipe will dress a seven rib roast, which is about as long as my arm and weighs about 40 pounds. But it works beautifully on any size or type of roast, including pork! I’ve made it many times for regular old dinner, when the weather won’t let you grill, and your tastebuds won’t let you leave your meat alone. Halve all quantities below for a normal-sized, but still large roast! Enjoy!
Separate rosemary and thyme leaves from stems. Trim ends off shallots and peel off outer layers, cut in half and add to food processor. Clean garlic cloves and add, along with salt, pepper and dijon.
Combine all ingredients in your food processor and puree. The consistency should be a thick paste. Add more dijon if it isn't holding together. You're going to spackle your roast with it, so you'll need it to hold together and cling.
Pat your roast dry with a paper towel. Spread your herb crust on top of your roast, about 1/2 inch thick, across the top and sides.
The key to this crust is to put it into the oven at 425 for 15 - 30 minutes, depending on the size of your roast, so that it can form a crust... Then reduce heat to 350 for the remainder of the cooking time your roast calls for. You are not going to believe how fricking good this smells while cooking. It will elevate your senses to a whole new level.