4-5rosemary sprigscut about 1-inch in length yielding 20 pieces
Pre-heat oven to 450 degrees and have a roasting pan ready to go.
In a small bowl, mix together grated garlic, olive oil, dried oregano, salt and pepper. Using a small paring knife, cut 15-20 slits about 1-inch deep spaced out evenly around the roast. Rub salt mixture evenly all over the roast. Roast at 450 for 15 minutes to sear then remove from oven and reduce temperature to 325.
Once the roast is slightly cooled to handle, carefully insert garlic and rosemary sprigs into the pre-made slits throughout. Return to oven and continue cooking about 1 hour and 5 minutes for medium rare doneness.
Let roast rest 10 minutes before slicing against the grain to serve.