Ingredients
| 2 tablespoons coriander seeds, crushed |
| 2 tablespoons finely shredded lemon peel |
| 1 tablespoon olive oil |
| 1 teaspoon whole cumin seeds, crushed |
| 1/2 to 1 teaspoon crushed red pepper |
| 1/2 teaspoon coarse salt |
| 1 4- to 5-pound beef rib roast |
| 8 cloves garlic, peeled and cut into slivers |
| Assorted peeled and cut-up vegetables, such as carrots, turnips, and sweet peppers |
Preparation
| 1. In a small bowl stir together coriander seeds, lemon peel, olive oil, cumin, red pepper, and salt. Rub surface of meat thoroughly with coriander mixture. |
| 2. Cut 1/2-inch-wide slits randomly into top and sides of meat. Insert garlic slivers deep into slits. If desired, cover and chill meat for up to 24 hours. |
| 3. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place meat on the lightly oiled grill rack over the drip pan. |
| 4. Cover and grill for 1-1/2 to 2 hours or until an instant-read thermometer inserted into the center of the meat registers 155 degree F for medium doneness. Add assorted cut-up vegetables to grill during the last 45 minutes of grilling, removing and setting them aside as they become tender. Carve meat and serve with the grilled vegetables. |
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