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Feature Recipes

Yield: 10 servings

5 pounds boneless rump roast
2 cloves garlic, sliced
1 tsp Spanish paprika
1 tsp salt
1 tsp pepper
1/4 tsp dried rosemary
1/4 tsp dried thyme

Prepare an outdoor rotisserie grill for medium heat. Cut slits on all sides of the roast, and insert garlic slices. In a small bowl, mix paprika, salt, pepper, rosemary and thyme. Rub the mixture over the meat. Place roast on the prepared rotisserie and cook 2 to 5 hours, to a minimum internal temperture of 145 degrees F (63 degrees C). Allow to rest about 20 minutes before slicing.