Remove the roast from the fridge and let sit on the counter while you prepare the spices.

In a small mixing bowl combine the coriander, cumin, salt, pepper, cayenne pepper {optional}, cinnamon, allspice, clove and oregano.

Rub the seasoning on the roast making sure to cover it all evenly, cover with plastic and refrigerate for at least an hour {you can let it sit in the fridge overnight if you want as well}.

Preheat oven to 450°F and place roast in a roasting pan or on a wire rack in a baking sheet pan. Chop the garlic and cut the bay leaves into small pieces. Using a sharp knife cut small slits into the roast and insert the small pieces of garlic and bay leaves {this will add additional flavor to the roast--you can remove them once the roast is sliced}.

Put the roast in the oven and roast for 15 minutes, without opening the oven reduce heat to 325°F and cook for about 50-60 minutes or until the roast reaches an internal temperature of 135°F {medium rare} or 145°F {medium doneness}.

Remove from the oven, transfer the roast to a cutting board and cover the roast loosely with foil and let rest 15 minutes before carving thinly against the grain. Garnish with rosemary or parsley.