Method

1. Preheat the oven.
2. Combine all the ingredients in a small bowl. Rub all over the meat to provide it with a generous coating.
3. Brush the meat with 2 tablespoons of the olive oil.
4. Brush a shallow roasting pan with the remaining ½ tablespoon of olive oil and scatter the sliced garlic on the bottom to provide a bed for the roast.
5. Lay the roast on the garlic, fat side up.
6. Put the pan in the centre of the oven and roast for 15 minutes.
7. Turn the oven down to 150°C and roast for 1¼ hours, then test the meat: when the centre reads 62°C to 65°C on an instant-read thermometer, remove the meat from the oven and cover it loosely with foil while you prepare the sauce.
8. To make the Pan Sauce:
9. Pour off the fat and add the wine to the roasting pan and bring it to a boil over high heat, scraping up any browned bits from the bottom (known as deglazing).
10. Add the stock and cook until the sauce is reduced by half.
11. Strain the sauce, taste for salt and pepper, and serve over ½ cm thick slices of the meat.