Preheat oven to 450. Combine the first seven ingredients, everything except the lamb and pound with a mortar and pestle. Alternatively, it could be blended in a mini-food processor or just chop and mash it together until it is a moist rub.

Lay the lamb on a cutting board. If the butcher wrapped it in strings to hold it together, leave the strings on. Sprinkle and press the rub onto the lamb until it is evenly coated. Place a wire rack inside of a roasting pan. If you do not have a wire rack, try using a few stalks of celery or long carrots sliced in half. This allows the meat to be slightly elevated and circulate the heat.

No need for a lid or any moisture- keep it dry. Roast the lamb for 20 minutes at 450.

Reduce the heat to 325. Insert a thermometer into the center. When the thermometer reaches 135 the lamb will be rare after resting and when it reaches 145 it will be medium after resting. Choose what you prefer. Once the temperature is reduced to 325, plan on about 8-12 minutes cook time per pound of meat.

Remove the lamb, cover with foil or a lid and allow to rest for 15-20 minutes. If tied up, cut off the strings. Slice the meat about 1-1/2 inch thick.