Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        rolled roast
                        ***THE MARINADE***
     1/2  cup           olive oil
     1/4  cup           lime juice
     1/4  cup           Dijon mustard
     1/2  cup           Chablis
   1      tablespoon    chopped fresh tarragon
   1      tablespoon    chopped fresh dill
   1      teaspoon      cumin
   1      tablespoon    fresh ground black pepper
   6                    garlic cloves*
                        ***THE GLAZE***
   2      tablespoons   olive oil
     1/3  cup           lite soy sauce
     3/4  cup           honey
   1      tablespoon    fresh ginger -- grated
   1      large         garlic clove -- minced
   2      tablespoons   lemon juice
     3/4  tablespoon    crushed Thai chili peppers

Preparation:

Sliver the garlic cloves into 20-25 pieces. MARINADE: Combine first eight ingredients in a mixing bowl, stir well and pour into a durable plastic bag. With the tip of a sharp knife, penetrate the outer skin of the roast and insert the slivered garlic cloves. Add beef to the bag, seal and turn to thoroughly coat. Let stand a minimum of 1 1/2 hours, turning several times. THE GLAZE: Add honey to sauce pan, heat gently. Add all other glaze ingredients, stir frequently. DO NOT BRING TO A BOIL! Remove from heat. PREPARATION: Preheat grill to minimum 325F. Remove beef from marinade, reserve for future use. Set beef on rack. Insert meat thermometer so that probe is in the center of the meat. Cover with tinfoil tent and place on grill or spit. For rare meat, roast for 33 minutes per pound or up to an internal temperature of 140F. for rare meat, 160F for medium. GLAZE after 30 minutes. Remove foil for last 1/2 hour. Remove from grill and let stand for fifteen minutes before slicing thinly. Remaining glaze can be re-heated and used as a sauce.