How to Make It
In a blender, combine the minced garlic with the olive oil, soy sauce, kosher salt, peppercorns and rosemary and process to a paste. Make fifteen 1-inch-deep cuts in the top and bottom of the roast and insert a thin slice of garlic in each cut. Set the roast on a rack in a roasting pan and rub it all over with the salt-and-pepper paste. Let stand at room temperature for 2 hours.
Preheat the oven to 500°. Roast the meat for about 10 minutes, or until the crust begins to brown. Reduce the oven temperature to 350° and cook the roast for about 1 1/4 hours longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 125° for medium-rare.
Transfer the roast to a carving board and let rest, uncovered, for 10 minutes. Carve the roast into 1/2-inch-thick slices.