Preheat oven to 450 F.

In a food processor fitted with a steel blade, puree garlic cloves, thyme leaves, lemon zest, and sea salt, process until a paste is formed.

Rub paste in an even layer over top and sides of roast.

Place bay leaves on roast in a single layer.

Loosely cover the roast and allow to stand for 1 hour.

Place trimmed piece of fat over roast and tie in place with kitchen string.

Season roast with sea salt and pepper and place in roasting pan.

Pour wine into bottom of roasting pan and place roast in oven.

Cook for 20 minutes.

Reduce oven temperature to 350 F. and cook for 22 minutes for each pound of meat for medium or 18 minutes per pound for rare.

Remove roast from oven and allow to stand for 10 to 15 minutes before carving.