Preheat the oven to 450F, and make sure the rack is in the middle of the oven.
Put all the spices, salt, and pepper inside a mortar. Add the olive oil and slowly work them into a paste. Start by pounding on the spices and moving them around the whole bowl of the mortar until they are finely ground and form a soft paste with the oil.
Rub the roast on all sides with the spice and oil paste.
Place the roast fat side up on the rack placed in a roasting pan. I like to add veggies like carrots, red onion, zucchini, and beets to the bottom of the pan so they cook at the same time as the roast. Love the way they taste when cooked with meat juices.
bake at 450F for the first 20 minutes and then reduce the heat to 350F. Do not open the oven door or the temperature will drop too quickly.
bake at 350F for about an hour or until the internal temperature of the meat reaches 135F when a meat thermometer is inserted.
Let the roast rest for 10-15 minutes before slicing it.