Instructions: For marinade, mince in fine pieces and sprinkle with salt. Press with the flat blade of a knife. Continue mincing and pressing until mixture is pureed. Crush rosemary and thyme into a small bowl. Add garlic mixture, allspice, and olive oil; mix well.

Unroll the roast. Brush all over with marinade. Roll and tie with heavy cotton string. Place roast and any remaining marinade in a plastic bag. Close bag and place in a large bowl. Refrigerate overnight, turning occasionally.

Bake uncovered in a 325 degree oven for 1 1/2 to 2 hours or until a meat thermometer registers 170 degrees. Remove from oven. Let stand 10 to 15 minutes before carving.

This recipe yields 8 to 10 servings;

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.