Combine all spices, except garlic cloves, in a small bowl. After mixed rub on all sides of the roast. Cover or place in ziplock bag. Refrigerate for at least 3 hours. Remove and let stand for 30 minutes before cooking.

Place mustard, vinegar, oil, garlic, and lemon juice in a blender. Blend until mixed well.

Prepare charcoal or gas grill. Place roast on grill and brush with oil, vinegar mixture. Place over direct heat for first 5 minutes, turn and repeat basting and cook time. After both sides are browned move off of direct heat or lower coal bed. Turn every 5 to 7 minutes basting with each turn. Monitor with thermometer for desired welness.

After reaching desired temp place over direct heat for 2 minutes on each side. Remove from heat and let rest for 15 minutes before slicing.