Remove the roast from the fridge and let sit at room temperature for about 1 hour.

Preheat the oven to 325˚F and line a rimmed baking sheet with foil (for easy clean up). Place a baking rack on top of the sheet pan and set aside. You can also use a roasting pan.

In the bowl of a food processor, add shallot, garlic, parsley, mint, olive oil, lemon zest, salt, and pepper. Process until a smooth paste forms.

Unroll the lamb and place on a cutting board with the inside of the roll facing up. Rub about half of the herb and garlic paste on the inside, then roll back up into a tight roulade. Use kitchen twine to truss the roast into a tight, even shape, then rub the remaining garlic and herb paste all over the outside surface of the roast.

Roast at 325˚F for about 30 minutes per pound, or until the internal temperature of the lamb taken with an instant read thermometer is between 135˚F and 140˚F. Remove from the oven and tent tightly with foil, shiny side down. Let rest for about 30 minutes. While the meat rests, preheat the oven to 475˚F.

Place the rested roast back into the hot oven and let cook for about 10 minutes, or until the meat starts to brown all over. Remove from the oven and let rest again for 5 to 10 minutes, then carve into thin slices and serve.