Here’s Mrs. Meisner’s delicious Italian rub, enough for a four-bone roast. If your roast is larger, add more stuff.
Remove the leaves from fresh rosemary (a little more than one cup) and chop them with a sharp knife. Add eight fat cloves of roughly chopped garlic, the zest of four lemons, the juice of one lemon, a half cup of kosher salt and a quarter cup of fresh coarsely ground black pepper. Toss into a food processor. Slowly drizzle in about one half cup of extra virgin olive oil.
Spread the paste all over the roast to form a crust. If you need more paste, don’t freak — just make some. Allow the roast to sit in a steel or glass pan until at room temperature, about an hour or two. Don’t refrigerate overnight. The salt will draw out the juices.

Complete instructions here: http://www.chicagotribune.com/news/columnists/chi-kass-18-dec18,0,3868996.column