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 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.