Rump Cap with Garlic

• 3 tablespoons extra virgin olive oil
• 2 garlic cloves, finely chopped
• 3 lb

Preheat your barbecue grill up to an hour before cooking.

Heat the extra virgin olive oil in a frying pan over medium heat until it reaches about 150°F (70°C). Turn off the heat and add the chopped garlic. Let it infuse for 15 minutes.

Place the whole rump cap on a seasoning tray with the oil and rub with rock salt. Set aside until needed.

Place the rump cap on the grill