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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?F oven for 1 1/2 to 2 hours or until a meat thermometer registers 170?F. Remove from oven. Let stand 10 to 15 minutes before carving.
Makes 8-10 servings. Trace of net grams of carbohydrate per serving.
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