4 cloves garlic, minced
1 tbsp. freshly chopped rosemary
2 tsp. fresh thyme leaves
3 tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
2 lb. baby potatoes, halved if large
Preheat oven to 450º and place oven rack in lower third of oven. In a small bowl, mix together garlic, rosemary, thyme, and 1 tablespoon oil and season generously with salt and pepper. Rub all over lamb. In a 9"-x-13" baking dish, toss potatoes with remaining oil and season with more salt and pepper. Place lamb on top of potatoes and roast until internal temperature reaches 145º, about 1 hour. Let rest 15 minutes, remove twine, then slice roast and serve.