In a small bowl, stir together parsley, fennel seed, dried onion, rosemary, oregano, salt, cloves, pepper, garlic powder, and coriander. Rub onto all surfaces of roast.
To grill the meat, in a covered grill, arrange medium coals around a drip pan. Test for medium-low heat above the drip pan. Lower grill hood. Grill for 1-1/4 to 1-3/4 hours or until a meat thermometer registers 160 degree F and juices run clear. Add more coals as necessary.
Transfer meat to a warm platter. Cover and let stand for 15 minutes before carving. Makes 9 to 12 servings.
To roast in oven, place meat on a rack in a shallow roasting pan. Insert meat thermometer. Roast, uncovered, in a 325 degree F oven for 1-3/4 to 2-1/4 hours or until the thermometer registers 160 degree F and juices run clear.
