Dry roast with paper towels. Set in roasting pan. Rub both sides with olive oil.
Grate garlic with a microplane directly on to meat. See notes below. Rub garlic into roast.
Add herbs to a small food processor and chop until fine.
Sprinkle herbs on roast and rub in well. Make sure you cover both sides.
Salt and pepper both sides of roast.
Cover with plastic wrap and refrigerate for at least 2 hours up to 3 days.
Bring the roast to room temperature for at least an hour before cooking.
Get grill very hot. Sear meat on both sides.
Move meat to the side of the grill without the flames and reduce temperature to medium. (Indirect grilling)
Grill for 30-45 minutes, depending on how hot the grill is and your desired doneness temperature.
Check temperature with an instant read thermometer. Remove roast about 10°F below than your preferred done temperature. (See notes below for temperature guidelines)
Let rest at least 30 minutes before slicing.
Preheat oven to 400°F. Place room temperature roast in oven. Cook for about 10 minutes.
Reduce heat to 325°F. Roast for another 40-50 minutes, depending on desired doneness and size of roast.
Check temperature with a thermometer. Remove 10°F below desired doneness temperature.
Let rest 30 minutes before slicing.
NOTE: If you don't have a microplane, add garlic and spices to a small food processor and make a paste. Thin with a bit of olive oil, if needed. Then rub it on the meat.Meat must be at room temperature before cooking.Cook meat 10°F below desired doneness temperature.