Slice meat from bone leaving hinge at thick side, see above.
Coat roast liberally in olive oil.
Season heavily with salt, pepper, rosemary, and thyme over entire roast including area between meat and bone.
Insert probe of thermometer to center of meat exactly as practical, keeping away from bone.
Place on roasting rack ribs down, in roasting pan, in middle of preheated oven.
Roast to desired doneness, see above.
Remove and let rest wrapped in foil 10-15 minutes depending on size of roast.
Remove thermometer probe after resting to keep juice in.
Carve and serve.
Drippings make good gravy, au jus, and Yorkshire pudding.
Cooking time varies with weight of roast. Figure around 22 minutes per pound. Plan to finish roast slightly early. This will compensate for any underestimated cook time and to give it time to rest without the other parts of the meal getting cold. Between the mass of the roast and the foil insulation, it will hold its heat a few minutes longer.