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In a small bowl, snip 2 tablespoons parsley and 2 tablespoons cilantro. Stir in 1 tablespoon oil, 1/2 teaspoon lime zest and 1 clove minced garlic; set aside.
Trim fat from the roast. Butterfly the meat by making a lengthwise cut down the center of the roast, cutting to within 1/2 inch of the other side. Spread open. Place knife in the V of the cut. Cut horizontally to the cut surface and away from the center cut to within 1/2 inch of the other side of the meat. Repeat on the opposite side of the V. Spread meat open.
Brush meat with the remaining 2 tablespoons oil. Sprinkle with pepper and the remaining parsley, cilantro, lime zest and garlic. Starting from a long side, roll up into a spiral. Tie at 2-inch intervals with 100%-cotton kitchen string. Spread the snipped herb mixture over outside of meat roll. Transfer to an airtight container; cover and chill overnight.
Prepare a charcoal grill (with a cover). Arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place meat on the grill rack over the drip pan. Cover and grill for 1 to 1 1/2 hours or until an instant-read thermometer inserted in center of meat registers 150°F. Add more coals as needed to maintain temperature. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Remove meat from grill.
Cover meat with foil; let stand for 15 minutes. (The temperature of the meat after standing should be 160°F.) Remove and discard string; slice meat. If desired, garnish with lime slices.