Prep (15 minutes):

1. Preheat the oven: Preheat your oven to 375°F (190°C).

2. Prepare the herb rub: In a small bowl, combine the olive oil, Greek oregano, granulated onion powder, smoked sweet paprika, whole rosemary leaves, whole thyme leaves, Vadouvan curry powder (adjust according to your spice preference), and minced garlic.

3. Season the lamb:  Season the lamb roast generously with salt and freshly ground black pepper on all sides.

4. Tie the lamb roast (optional):  Using kitchen twine, you can optionally tie the lamb roast at 2-3 interval points to help it maintain a nice shape while cooking (particularly if using a boneless roast).

Cooking (2 hours):

1. Marinate the lamb (optional):  For extra flavor, you can marinate the lamb in the prepared herb rub for 30 minutes to an hour in the refrigerator before roasting. However, this step is not essential and can be skipped if you're short on time.

2. Prepare the roasting pan: Place the seasoned lamb roast in a roasting pan.  If using a bone-in roast, position it fat side up to help baste the meat naturally during cooking.

3. Roast the lamb:  Roast the lamb in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare lamb. Use a meat thermometer inserted into the thickest part of the meat (not touching bone) to check for doneness.
   Tip 1:  For medium doneness, cook the lamb to an internal temperature of 160°F (71°C).
   Tip 2:  Baste the lamb occasionally with pan drippings for extra flavor and moisture (optional).

4. Rest the lamb: Once cooked, remove the lamb roast from the oven and transfer it to a cutting board. Tent the lamb loosely with foil and let it rest for 10 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.

Serving (10 minutes):

1. Carve and serve: Carve the rested lamb roast into thin slices and arrange them on a serving platter. Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or couscous.

Tips:

• You can substitute fresh herbs for the dried ones in the rub. Use about 1 tablespoon of chopped fresh rosemary and 1 tablespoon of chopped fresh thyme.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven or a skillet until warmed through.

Enjoy this delicious and flavorful rosemary and thyme roasted lamb!