- Preheat the oven to 425˚F. Place the lamb in a roasting pan.
- Combine the remaining ingredients, except salt, in a small bowl. Brush mixture all over the lamb. Season lamb with salt.
- Roast the lamb 20 minutes, and then reduce heat to 325˚F. Cook lamb to desired degree of doneness, about 80 minutes of additional cooking time should yield lamb that is medium rare. However, because roasts can vary in thickness, the best way to gauge lamb doneness is to insert an instant-read meat thermometer into the centre of the thickest part of the roast. A rare roast will be done at 125˚F; a medium-rare roast at 125˚F to 130˚F; a medium roast will be ready 140˚F; and a well done roast will be ready at 150˚F. Remember that the meat will continue to cook when allowed to rest before slicing.
- When cooked, set the lamb on a plate, tent with foil and rest 10 minutes, before thinly slicing and serving.
Recipe Options: To make jus to serve with the lamb, once the lamb is out of the pan, set the pan over medium-high heat. Add 3 cups of beef stock, bring to a simmer, and scrape the bottom of the pan to lift off the tasty brown bits. Simmer this jus a few minutes, and then pour into a sauceboat and serve with the lamb.