1. Prepare the Roast

• Preheat your oven to 325°F (163°C).

• Place the roast on a roasting rack inside a large roasting pan.

• If desired, use a sharp knife to score the surface of the roast in a crisscross pattern.

• Optionally, insert whole cloves into the intersections of the scoring for added aroma.

2. Make the Rosemary Citrus Glaze

• In a small saucepan over medium heat, combine orange juice, lemon juice, lemon zest, orange zest, honey, brown sugar, Dijon mustard, soy sauce, chopped rosemary, black pepper, and cinnamon.

• Stir well and bring the mixture to a simmer.

• Cook for 5–7 minutes, stirring occasionally, until the glaze thickens slightly.

• Remove from heat and set aside.

3. Apply the First Layer of Glaze

• Brush about one-third of the glaze over the surface of the roast, making sure it seeps into the scored cuts.

• Cover the roast loosely with foil to prevent excessive browning.

• Place it in the oven and bake for 1 hour.

4. Continue Roasting with Additional Glaze

• After the first hour, remove the foil and brush on another third of the glaze.

• Return the roast to the oven, uncovered, and bake for another 30 minutes.

5. Final Glaze and Caramelization

• Apply the remaining glaze in the final 30 minutes of roasting.

• Baste occasionally with pan juices to keep the roast moist and flavorful.

• Roast until the internal temperature reaches 140°F (60°C) when measured at the thickest part.

6. Rest and Serve

• Remove the roast from the oven and loosely tent it with foil.

• Let it rest for 15–20 minutes before carving to allow juices to redistribute.

• Slice and serve warm with any extra glaze or pan drippings on the side.