Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Combine light oil, parsley, sage, rosemary, anchovy paste, lemon zest, lemon juice, capers, garlic, salt and pepper in a small bowl. Transfer ⅓ cup (75 mL) of the paste to another small bowl and set aside for the Fresh Herb Sauce. Rub remaining paste all over roast.
Place roast, fat side up, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Oven-sear in preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast, uncovered, for about 2¾ to 3 hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).
Transfer roast to cutting board, cover with foil and let rest for 15 minutes before carving.
Fresh Herb Sauce: Meanwhile, add extra virgin olive oil, parsley and hot pepper flakes to reserved herb paste; stir until blended.
Carve roast across the grain into slices and serve with Fresh Herb Sauce on the side.