Part 5/8:
While the roast comes to room temperature, prepare a flavorful herb butter. In a stand mixer, whip four sticks of softened unsalted butter until light and fluffy. Incorporate minced fresh herbs—such as rosemary, parsley, thyme, and chives—along with minced garlic and lemon zest. If you wish, a splash of dry sherry can elevate the flavor profile even further.
Once fully mixed, apply half of this herb butter generously over the fat cap of the roast. Insert a meat thermometer into the center of the roast and place it into the oven preheated to 225°F. Cook until the internal temperature reaches 108 to 110°F, which usually takes approximately 2 to 2.5 hours.