• 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.

For Grilling

• 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.

For Roasting

• 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.