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Ingredients
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For the lamb
For the vegetables (roast with the lamb)
Method
For the lamb
Prep the rub
In a small bowl combine minced garlic, chopped rosemary, chopped thyme, lemon zest, olive oil, Dijon mustard, salt and pepper. Stir to form a loose paste.
Score and season
Pat the lamb dry with paper towels. If there is a thick fat cap, score it in a diamond pattern about 1 cm deep. Rub the herb-garlic paste all over the lamb, pressing it into the scored fat and into any crevices. Let sit at room temperature for 30 minutes or refrigerate up to overnight (bring back to room temperature 30 minutes before roasting).
Roast
Preheat oven to 180°C (350°F). Place the lamb on a rack in a roasting pan, fat side up. Insert a meat thermometer into the thickest part without touching bone. Roast at 180°C for approximately 25 minutes per 500 g for medium-rare to medium. For a 1.5 kg roast this is about 75 minutes, but check temperature: 55–58°C (130–136°F) for medium-rare, 60–65°C (140–149°F) for medium. During the last 30–40 minutes, add the prepared vegetables (tossed with olive oil, salt and pepper) around the lamb so they roast in the lamb juices.
Rest the meat
When the thermometer reaches your target, remove the lamb from the oven, transfer to a cutting board and tent loosely with foil. Let rest 15–20 minutes; carryover heat will bring the internal temp up a few degrees. Resting allows juices to redistribute.
Make pan sauce (optional)
While the lamb rests, pour off excess fat from the roasting pan leaving browned bits. Place the pan over two burners set to medium-high (or use a skillet). Add red wine to deglaze, scraping up fond, and reduce by half (2–3 minutes). Add stock and simmer until slightly reduced and saucy, about 5 minutes. Taste and adjust seasoning. Strain if desired, then spoon sauce over sliced lamb.
Carve and serve
Slice the lamb against the grain to desired thickness. Serve with the roasted vegetables and pan sauce.
For the vegetables
If you prefer crisper vegetables, roast them on a separate sheet at the same oven temperature and timing, checking for doneness after 45–60 minutes and removing when tender and caramelized.