1. Season the lamb generously with salt and pepper

2. Heat a skillet over medium-high heat and add enough butter or oil to coat the bottom

3. Sear the lamb on all sides until deeply browned all over

4. Move the lamb to a slightly larger dish that can go in the oven

5. Push a meat thermometer into the thickest section of the lamb avoiding bones or fat

6. Stir together the marinade ingredients and leave at room temperature while the lamb cooks

7. Place the dish with the lamb on the lower rack of the oven and roast at 250°F (125°C) until the internal temperature hits 150°F (65–68°C)

8. Open the oven occasionally to baste the lamb with the marinade

9. Take the lamb out once done and wrap loosely in foil with a splash of marinade

10. Let it rest for around 10 minutes

11. Carve the lamb just before serving and drizzle some of the leftover marinade on top