1 ¼ pounds lamb sirloin Salt and freshly ground black pepper 1 teaspoon dry Greek oregano 1 tablespoon olive oil Flake or Maldon salt Instructions Using cotton kitchen string, tie the roast to make a compact bundle. Rub the lamb with salt, pepper and oregano. Preheat an oven to 400 F. Warm the olive oil in an ovenproof frying pan.
Pre-heat the oven to 325°F (160°C). Lay 3-4 large, rosemary sprigs in the center of a roasting pan, and place the lamb over the sprigs. Cut 1/2-3/4 inch (1.5-2cm) deep slits, into the top side of the lamb. Insert the garlic slices and small rosemary sprigs into the slits.
Preheat an oven to 400 F. Warm the olive oil in an ovenproof frying pan. Brown the lamb on all sides until light golden, about 8 minutes. Place in the oven until the internal temperature is 125 F. Remove from the oven and let rest, tented with foil for 10 minutes.
Insert the garlic slices and small rosemary sprigs into the slits. Coat the entire lamb with olive oil, and then generously cover it with salt and pepper.