Blend all of the rub ingredients together in a food processor until smooth, except the lamb of course.

The lamb will have netting on it, this is to help keep it in place while cooking, but I like to cut it off to get the marinade on the inside and outside of the meat. Cut the netting off and unwrap the lamb. Trim off any excess fat on the lamb. Season with the rub all over.

Roll the lamb back up tightly and wrap with cooking twine. I like to wrap it around about every inch or two, see photos above for details.

Let the lamb marinate for 1 hour and up to overnight for maximum flavor

Take out the lamb 1 hour before cooking so it can come to room temp. This will ensure the lamb cooks evenly all the way through.

Preheat the oven to 425 degrees.

To a baking pan add the garlic, onion, shallots, rosemary and thyme. Drizzle a little olive oil over this and place the lamb on top.

Roast in the oven for 15 minutes. After the 15 minutes have passed, turn the heat down to 350 and roast for the remaining time (145 degrees for medium) about an hour and half. See the notes below for cooking times, I highly recommend getting an oven safe thermometer to monitor the temperature.

Remove from the oven, cover with foil, and let the lamb rest for 15-20 minutes.

While the lamb rests, make the mint chimichurri. Combine all the ingredients in a small food processor or blender until smooth.

Cut the netting off the lamb, slice and serve with the mint chimichurri drizzled on top.