Difficulty: 3 / 5
Step 1 - Preheat oven to 400*F. Pat dry lamb and season with salt and pepper inside, reserving both salt and pepper for outside once wrapped.
Step 2 - In a bowl mix together olive oil and all remaining ingredients, stirring together. Spread over the interior of the butterflied lamb, then roll up tightly. Tie lamb together with butcher's twine and let marinate for an hour or overnight.
Step 3 - Preheat skillet over medium high heat and add EVOO to pan. Sear lamb on all sides for 3-4 minutes, then move to a baking sheet. Roast lamb for 20 minutes, then lower to 350*F and roast for a further 30 minutes, or until meat reaches an internal temperature 130*F. Remove from oven and let cool for 15 minutes before cutting, the slice into 1½" slices, or as desired.