Preheat oven to 375°F. To roast garlic cut top 1/4 inch off each head of garlic to expose garlic cloves. Place garlic in small baking dish.
Drizzle olive oil over exposed cloves. Add water to dish. Roast 20 to 25 minutes or until knife inserted in garlic meets no resistance. Remove from oven and cool slightly. Increase heat to 450°F.
Squeeze soft garlic from heads into small bowl. Discard peels. Mash garlic. Stir in rosemary, thyme, salt and pepper to blend.
Rub garlic mixture evenly over roast. Place roast, bone side down, on rack in shallow baking pan.
Roast 20 minutes. Reduce heat to 325°F. Roast 18 to 22 minutes per pound or to desired doneness or until thermometer registers 150°F. Cover with foil. Let stand 10 to 15 minutes before serving.
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