Remove your lamb from the fridge 1 hour before you intend to begin cooking.

Preheat your oven to 220℃, with the rack in the mid-lower area.

Create the rub by mixing together the finely chopped rosemary, minced garlic, olive oil, lemon juice, and lemon zest.

Place the lamb in a roasting tray, cut light incisions in a criss-cross pattern. Do not cut too deep, just enough so the flavour can really get infused.

Use your hands to massage the rub/marinade into the lamb. Sprinkle the lamb with salt (and pepper if you like).

Place the lamb into the oven for 20 minutes. Then turn the oven's temperature down to 200℃.

Roast the lamb for a further 45 minutes, or until it reaches 55℃. This temperature is for medium rare - cook up to an hour if you prefer your lamb more well done.

Remove the lamb from the oven once done, transfer to a large plate/dish. Wrap in tinfoil and let rest for a minimum of 25 minutes. The lamb will continue to rise in temperature whilst resting, between 60-65℃.

Slice the lamb into pieces, then serve with your favourite sides - I like duck fat potatoes and roast veggies, with a rich gravy!