Instructions: Heat oven to 450 degrees. Mix together the garlic, mint, rosemary, oregano, thyme, salt and pepper in a bowl. Cut 1 inch-deep incisions all over the lamb; fill with garlic mixture. Rub 2 tablespoons olive oil over meat. Place the lamb, fat side up, on a rack in a large roasting pan; season with salt and pepper.

Roast lamb 30 minutes; turn fat side down. Reduce heat to 325 degrees; for medium-rare cook until temperature reaches 130 degrees on instant-read thermometer in the thickest part of the roast, about 1 1/2 hours.

Place lamb on a cutting board, reserving juices in the pan.

Cover roast loosely with foil; let rest 20 minutes. Skim the fat from the pan juices. Strain juices into a bowl; set aside.

Place the mint, cilantro, 1/3 cup olive oil, vinegar and garlic in a blender or food processor; puree until smooth. Add lamb juices; mix well. Season with salt and pepper. Carve lamb into slices; serve with herb sauce.

Serves 8

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