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With machine running, drop garlic into food processor; process until finely chopped. Add salt, sage, thyme, oil and pepper; process until paste forms.
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Score fat covering of roast in diamond pattern, 1/2-inch deep. Pat 2 tablespoons of paste into cut surfaces. Pat remaining herb pastel over entire roast. Refrigerate, covered, at least 3 hours or up to 24 hours.
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To Roast: Preheat oven to 450 F. Place meat, fat side up, on rack in shallow roasting pan. Roast 15 minutes. Reduce oven temperature to 350 F. Roast meat until desired temperature on instant-read thermometer inserted in thickest part of meat
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Remove roast from oven; let stand covered with foil, 15-20 minutes. Slice crosswise 1/3-inch thick. Arrange slices on heated platter. Serve immediately.