Trim all fat off of lamb.

Butterfly lamb. (I do this solely so it cooks quicker and more evenly).

Place garlic in food processor and finely chop.

Place remaining ingredients in the food processor and blend.

Spread paste on outside of lamb. Cover and refrigerate for 4 hours or more.

Take lamb out of refrigerator and let sit for 1/2 hour or more to bring to room temperature.

Place a digital thermometer in the thickest part of the lamb and set it for 155 (or desired temperature).

Place the lamb in a 400 degree oven. After 15 minutes, turn the oven down to 350. Allow to cook. A decent estimate of time for this (or any roast) is 15 minutes plus 20 minutes for every pound.

After the lamb is done cooking, pull it out of the oven and allow it to sit for 15-20 minutes.

Carve and enjoy!