1 (6 lb.) roast
2 med. garlic cloves, slivered
2 tbsp. olive oil
1 tbsp. fresh lemon juice
1 tsp. salt
2 tsp. Szechwan peppercorns
2 tsp. black peppercorns
1 tsp. green peppercorns

Make 1 inch deep slits in roast in several pieces. Press garlic into slits. Pat meat dry. Combine oil and lemon juice in small bowl and brush over roast. Toast peppercorns in small skillet over medium-low heat until aromatic, stirring frequently, about 4 minutes. Crush peppercorns using mortat and pestle. Add salt. Rub marinade over roast. Let marinade for 2 hours.

Prepare medium-low coals on barbecue. Push hot coals to sides and set drip pan in center. Place meat on grill. cover and cook turning 1/4 turn every 20 minutes. Roast until thermometer inserted in thickest part of meat registers 120 degrees for rare, about 2 hours. Place roast on serving platter.