Preheat oven to 450°F. Slice 2–3 garlic cloves. Using small paring knife, cut 1-inch-deep, 1/2-inch-long slits all over lamb, inserting a piece of sliced garlic in each slit as you go.
Next, rub the lamb with 1 T of extra-virgin olive oil, the coarse salt and freshly ground black pepper. Place the lamb in a heavy roasting pan, thick side up, and roast in the oven for about 30 minutes. This will ensure a nicely browned crust on the meat. Reduce heat to 325°F and
continue roasting an additional 30 to 40 minutes until internal temperature reads 130°F for medium rare.
Garnish with a sprig of fresh rosemary and thyme. Serve with Lincourt 2012 Sta. Rita Hills Syrah, and your favorite side dish. Enjoy!