Brush mixture over roast and let sit at room temperature for 1 hour before cooking.
Preheat oven to 450 degrees.
Place roast on rack in roasting pan with the fat side up.
Place in oven for 20 minutes.
Reduce heat to 325 degrees and continue to cook for remainder of time. (25-30 minutes per pound of roast)
2 lb medium red potatoes, cut into wedges 3 tablespoons olive oil 2 tablespoons chopped fresh garlic 2 tablespoons chopped fresh rosemary 1/4 cup grated Parmesan
Heat oven to 350˚. In a bowl, toss potato wedges with oil, garlic and rosemary. On a nonstick baking sheet, bake wedges until crispy brown, 20 to 30 minutes. Sprinkle with Parmesan; season with salt and pepper; serve warm.