Seasoning the MeatLamb is flavorful enough on its own that it doesn't need much seasoning, but conversely, lamb's flavor is robust enough that it pairs beautifully with any number of boldly flavored seasonings. Some additions that complement lamb well are rosemary, oregano, marjoram, thyme, lemon zest, cumin, coriander, mint and garlic.
Before seasoning the lamb, trim some of the excess fat if you like, in addition to any silver skin.
Chop up herbs/seasonings and rub the mixture evenly over the surface of the meat.
Wrap the coated meat tightly in plastic wrap and refrigerate it overnight for the best flavor.
Another popular way to season a roast is to make small incisions in the surface of the meat and push slivers of garlic and sprigs of herbs into the slits. You can do this right before you begin roasting, or do it a day ahead of time for a more intense flavor.
Season the lamb however you like--but don't salt it until just before cooking, as salt can draw moisture out of the meat.
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