2) In the bowl of a food processor fitted with a steel blade process the garlic, rosemary, lemon zest and fennel seeds until roughly chopped. Add the olive oil, mustard, salt and pepper and process until it forms a smooth paste.
3) Rub the paste on top of the pork and roast for 1 to 1 1/4 hours, or until the internal temperature reaches 63C. Remove from the oven, transfer to a cutting board, and cover with aluminium foil. Allow to sit for 20 minutes, then remove the strings, slice between the bones and serve warm.