This but with chunky black pepper, and cut slits into the lamb and push in whole garlic cloves. The garlic will render its oil and impart a really nice flavor.Grant, I don't have specific amounts, but my go to for LoL is a mustard herb paste.
Dijon mustard
Olive oil
Rosemary (fresh is best, chopped medium fine)
Thyme (again, fresh if I can get it)
Salt/Pepper to taste
Mix together mustard and olive oil to create a good paste consistency. Add in herbs, salt and pepper. I usually will still salt the roast, then coat liberally with the paste and cook at your desired temp to your desired finishing temp. I have also seared the lamb first, let it cool a little, coat with the paste, and continue.
Sorry I can't give you proportions, as I always just eyeball it.
Here's something similar at SeriousEats that can give you some ideas..... I don't like mint or breadcrumbs in my coating, but you do you!
R
It's served with mint jelly here. Not my department. I just man the fireZactly what Bob Bailey does, plus I'll sprinkle on some fine cut, dried mint along with the S&P.
I always serve lamb with mint sauce, (not mint jelly), on the side.