BARBEQUED PEPPER ROAST   

2 tbsp  or 30ml  Dijon mustard
1 tbsp  or 15ml Lemon juice
1 tbsp  or 15ml crushed Peppercorns
½ tsp   or 2ml dried Oregano
3 - 5 lb or1.5 - 2.5 kg RUMP/HIP, SIRLOIN TIP or ROUND ROAST
In small bowl, combine mustard, lemon juice, peppercorns and
oregano. Rub over all surfaces of roast and let stand at room
temperature for 1 hour or longer in refrigerator. Using a rotisserie
and indirect heat, cook over medium-hot coals or at medium
setting on electric or gas barbecue. Allow 20 min/lb (45 min/kg)
for rare or 25 min/lb (55 min/kg) for medium. 

Makes 10 to 12 serving