For the Roast

Cup of Yum
1. In a small bowl, mix together the lemon juice, olive oil, minced garlic, oregano, salt, thyme, paprika, and ground black pepper.
2. Place the roast on a large piece of plastic wrap and coat it with all of the marinade. Wrap the roast tightly with the plastic wrap to seal in the marinade and refrigerate for 6-8 hours.
3. Remove the roast from the refrigerator 1 hour before you are ready to roast, to let it come to room temperature.
4. Preheat your oven to 450F.
5. Place the roast on a rack in a roasting pan (or on a rack in a baking sheet with sides) and place in the oven for 15 minutes.
6. After 15 minutes, reduce the heat to 325F and continue roasting for an additional 50 minutes to 1 hour 25 min, until an insta-read thermometer inserted into the center of the roast reads 120-125F. (This will give you a medium rare ending roast.)
7. Remove the roast from the oven, tent it loosely with foil, and let it rest for 10 minutes. After resting, the internal temperature should read around 135F.
8. Carve and serve immediately.

For the Horseradish Tzatziki Sauce

1. While the roast is cooking, make your Horseradish Tzatziki Sauce by mixing the Tzatziki Sauce with fresh grated horseradish root and sugar. This sauce improves with time, so it can even be made immediately after you marinate your roast. Keep it in a sealed container in the refrigerator for up to 1 week.