Step 1

In a mortar and pestle, pound rosemary, thyme, garlic, 2 tablespoons olive oil and 2 teaspoons sea salt into a paste. Rub the lamb with the paste and leave at room temperature for 30 minutes.

Step 2

Heat a barbecue or large chargrill pan on high heat. Cook lamb, fat-side down, for 4 minutes to caramelise. Turn, reduce heat to medium (or move to a cooler part of the barbecue), then cover with the barbecue hood (or a large metal roasting pan) and cook for 12-15 minutes, checking and turning several times so it doesn't blacken too much. Transfer to a dish.

Step 3

Combine the vinaigrette ingredients in a bowl, then pour over lamb. Cover loosely and set aside to rest for 15 minutes.

Step 4

Carve meat into thick slices, and serve with resting lamb juices and green salad.