Cut narrow slits all over the top and sides of the lamb. Insert garlic slivers. Mix all remaining ingredients together and rub on meat.Truss with kitchen string and let sit, covered, in frig overnight.
Remove lamb from frig 2-3 hours before roasting. Roast at 350 degrees until 130 degree internal temperature for rare. Remove from oven and let sit 10 minutes. Remove string and carve. Serve with juices.
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.