While the oven is heating, finely chop the herbs and garlic or use a food processor like we did.
Rub some oil on all sides of the lamb and season with salt and pepper.
Spoon the herb/garlic mixture on the topside of the lamb and spread it out.
Place the lamb into a shallow roasting pan and roast for 30 minutes at 450ºF. Reduce the oven temperature to 375ºF and continue cooking until you reach the desired doneness as discussed above.
Let the roast rest for 5 to 10 minutes until the internal temperature reaches ideal temp.While the roast is resting, now is a great time to make some pan sauce. We poured the juices from the bottom of the roasting pan into a saucepan, added a cup of demi glace and some of the herbs that fell off the roast when removing the netting. Let the sauce reduce until it is thick enough to coat a spoon.Ideally you would strain the sauce before serving, but we usually don't and it tasted great. Chefs have told me that straining makes a big difference so I need to incorporate that technique into my repertoire.
We didn't do this, but I bet a couple of tablespoons of mint jelly added to this sauce would be incredible.