Method
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Place oregano, garlic, thyme and mustard seeds in a pestle and mortar and crush to a fine paste
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Season generously with salt and black pepper and stir in the olive oil.
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Rub the herbed paste all over the lamb and leave to marinate in the fridge overnight
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Preheat oven to 160°C.
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Place a wire rack, scattered with extra thyme, in a roasting tin and place the lamb on top
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Roast lamb for 20 minutes per 500g for medium, or a little longer for well done
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Remove lamb from oven and allow to rest in a warm place, covered with foil for 20 minutes, before carving
