Step 1

Truss the roast into a tight cylinder with butcher’s twine, tying it about every inch and a half. (My roast was 10 inches long; I trussed it with 6 pieces of twine.) Mix the salt, pepper, and minced herbs; sprinkle them evenly over the roast, patting to help them stick. If you have extra sprigs of thyme and rosemary, tuck them under the trussing twine to add a little extra flavor. (This is not essential - but I figure, if I have the extra sprigs, I’ll put them to use.) Let the roast rest at room temperature until the grill is ready. (If you have the time, do this the night before cooking, and rest the seasoned roast in the refrigerator. This will dry brine the roast, seasoning it more thoroughly. )

Step 2

Set the grill up for rotisserie cooking at medium-high heat, about 400°F. For my Weber Summit, this means removing the grates, turning the two outer burners (burners 1 and to high, and turning the infrared burner to high. Then I put my drip pan in the middle, over the unlit burners, and let the grill preheat for ten to fifteen minutes.

Step 3

Put the spit on the rotisserie and start it spinning. Cook with the lid closed until the roast reaches an internal temperature of 120°F for medium rare, about 75 minutes. (Cook to 110°F to 115°F for rare, 125°F to 135°F for medium. If you want to go higher than that, don’t tell me; I don’t want to know.) Start checking the temperature after 30 minutes of cooking time, and every 10 to 15 minutes after that, depending on how close to done you are.

Step 4

Remove the spit from the grill. Be careful - the spit is hot. Remove the roast from the spit, transfer to a platter, remove the twine and any whole herb sprigs that stick to the roast. Let the roast rest for 10 to 15 minutes before carving into 1/2" thick slices. Serve and enjoy!