Preheat oven to 325 degrees F. Trim fat from meat. Using sharp knife, cut slits in meat at 1-inch intervals. Pull leaves from rosemary sprig. Insert rosemary leaves and garlic pieces into slits. Place meat, fat side up, on rack in shallow roasting pan. Sprinkle with lemon-pepper seasoning.

Roast meat, uncovered, for 2 to 2-1/2 hours for medium-rare (140 degrees F) to medium (155 degrees F) doneness. Cover with foil; let stand for 15 minutes before carving. Temperature of the meat after standing should be 145 degrees F to 160 degrees F.

Meanwhile, for sauce: In medium saucepan, cook shallot in 1 tablespoon of the butter over medium heat until tender. Stir in raspberry preserves until melted. Stir in wine. Bring to boiling; reduce heat. Boil gently, uncovered, about 15 minutes or until slightly thickened and reduced to about 1-1/3 cups. Whisk in remaining butter. Remove from heat. Stir in salt, lemon peel, and pepper. Serve meat with sauce. Makes 10 to 12 servings.