Cut 8 small slits in the roast. Insert garlic into slits.
In a medium bowl mix together olive oil, lemon juice, oregano, basil, dill, rosemary and thyme. Brush over roast. With a small spoon, press whole peppercorns into roast. Place roast onto a rack in a roasting tin and pour water into bottom.
Bake in a preheated oven; 20 minutes for medium rare, 40 minutes for well done. Remove roast to a cutting board and let sit 5 minutes.
Pour drippings from roast into a small saucepan set over low heat. Stir in mustard, garlic and butter. Cook until butter is completely melted then add wine and reduce by half. Spoon sauce over sliced roast.