• Heat the oven to 450°F and place a rack in a roasting pan.
• Dry the lamb with paper towels and remove any excess fat. With a small, sharp knife, cut very small slits evenly over the surface of the lamb. Insert the garlic slivers into the slits.
• In a small bowl, combine the minced garlic with the lemon juice, olive oil, rosemary, thyme, salt, and pepper.
• Rub the garlic and herb mixture over the surface of the lamb.
• Tie the lamb with kitchen twine in several places to hold it together and place it in the roasting pan.
• Roast the lamb for 10 minutes, then turn the oven down to 350°F. Continue roasting for 20 to 25 minutes per pound. Look for a temperature of 130°F for medium or 140°F for medium-well (the temperature will rise about 5 degrees or so when rested).
• Remove the roast and let it rest for 10 to 15 minutes before carving.

Optional Gravy

• Remove all but 3 tablespoons of drippings from the roasting pan.
• Place the roasting pan over low heat. Add 3 tablespoons of flour to the pan and cook, stirring, for 2 minutes.
• Gradually whisk in 2 cups of lamb or beef stock. Continue whisking until the gravy simmers and thickens.
• Taste and season as needed.