Rub roast with pepper and run cut side of garlic clove over entire surface of meat Then discard. Place roast, fat side down, on a microwave roasting rack set in a baking dish. Wrap foil over bone end of roast to prevent overcooking. Microwave at medium high (70%) 18 minutes for rare, or 22 minutes for medium. Turn roast over. Remove foil. Microwave at medium high (70%) 1 7 or 18 minutes for rare, or 22 or 23 minutes for medium. Let stand 10 minutes. Makes 6 servings. NOTE: If using temperature probe, insert when roast is turned over. Internal temperature for rare should be 120 degrees, for medium 135 degrees Internal temperature will rise 15 to 20 degrees during standing time. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 212 by "Diane Geary" <diane@keyway.net> on Nov 7, 1997
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