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Preheat oven to 375°F. In a food processor, combine leeks, basil, snipped rosemary, garlic, salt and pepper. Add 1 tablespoon oil. Cover and process until mixture forms a chunky paste.
Cut roast in half lengthwise. Spread half of the leek mixture on the cut sides. Place cut sides together and tie tightly with 100%-cotton kitchen string. Thread the rosemary sprigs through the string on the roast. Using a skewer, poke holes into the top and sides of the roast; brush the remaining 1 tablespoon oil over the roast. Spread the remaining leek mixture over the roast. Place roast on a rack in a shallow roasting pan.
Roast for 1 to 1 1/2 hours or until an instant-read thermometer inserted into thickest part of the roast registers 155°F. Remove the roast to a platter. Cover with foil. Let stand for 15 minutes before carving. The temperature of the meat after standing should be 160°F.