Chili Herbed Roast with Roasted Garlic

FOR CHILI HERBED ROAST: Prepare a fire in a kettle-type grill.

Cut a pocket through the length of the roast by running a sharp knife from one end to the other. Cut green onion to length of pocket and insert, along with mint leaves and garlic. Combine cilantro, chili sauce and oil in a large dish. Add meat and turn to coat in marinade. Leave in a cool place for 30 minutes.

Cook roast over drip tray, brushing with marinade throughout cooking, for 25 - 30 minutes. Rest, covered, for 5 - 10 minutes before carving.

FOR ROASTED GARLIC: Use large, whole bulbs (also known as heads) of garlic and slice them straight across the top (the pointed part), about a third of the way down. Brush cut surface with olive oil and place in a covered kettle-type grill on a moderate heat for about 15 minutes, or until garlic has softened. Insert the point of a skewer on one of the cloves to test if it is done; it should slip in easily. Allow to cool slightly and then simply squeeze out the garlicky paste from each clove, or serve whole as a vegetable.