2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme

tiger sauce

1 cup sour cream
¼ cup prepared horseradish
2 tablespoons chopped fresh dill or 2 teaspoons dried
dill
Fine sea salt (optional)

1. Season the roast liberally with the salt and
   pepper. Cover the roast with plastic wrap and place it in
   the refrigerator for at least 8 hours or overnight. Two
   hours before baking, remove the roast from the fridge
   and allow it to come to room temperature.


2. Preheat the oven to 150°F (or the lowest available
   temperature for your oven). Place the roast in a large
   roasting pan. Rub the softened ghee all over the roast,
   then sprinkle it with the chopped herbs.


3. Bake the roast for 5½ hours (or 3½ hours in a
   200°F oven), or until the internal temperature reaches
   115°F for medium-rare or 135°F for medium. The
   internal temperature will keep rising as the meat rests.


4. While the roast is cooking, make the tiger sauce:
   Place the sour cream, horseradish, and dill in a small
   bowl and stir well to combine. Taste and adjust the
   seasoning, adding more dill or a pinch of salt, if