Ingredients

• 6 - 10 lbs (2.7 - 4.5 kg) Johnston’s Crown Roast
• 2 Tbsp (30 mL) Olive Oil
• 2 Tbsp (30 mL) Garlic, Minced
• 4 Tbsp (60 mL) Chopped Sage
• 2 Tbsp (30 mL) Chopped Thyme
• 1 ¼ Cups Dry White Wine
• Sea Salt and Cracked Black Pepper

Cooking Directions

1. Preheat oven to 350°F (180°C).
2. Place the roast on a rack in a shallow roasting pan. Rub all over with the olive oil and garlic and season generously with the sea salt and cracked black pepper.
3. Sprinkle with fresh herbs and bake for 1 ½ to 2 hours, basting frequently with wine, until a meat thermometer reads of 150°F - 160°F (65°C - 71°C). Cook 20 to 22 minutes per pound.
4. Remove from oven and let rest at least 10 minutes before carving. Serve with cranberry or apple sauce.