In a food processor or blender, combine the olive oil, oregano, mint, garlic, salt, honey and balsamic vinegar. Blend into a smooth paste.

Thoroughly pat the lamb dry, and massage the herb paste all over. Transfer to a large dish, cover with plastic wrap and refrigerate for 8 to 12 hours.

About 1 hour before you plan to roast the lamb, remove it from the refrigerator and set aside on the counter; bringing the meat closer to room temperature will help it cook more evenly. Massage the herb paste into the meat again, re-cover and let sit on the counter while you preheat the oven.

Position a rack in the middle of the oven and preheat to 425 degrees. Set a roasting rack (or wire rack) over a large sheet pan or in a shallow roasting pan. (If you don’t have either, create a makeshift one by making a long “snake” out of aluminum foil and arranging it like a spiral in the pan.)

Grind a generous amount of black pepper all over the lamb and transfer it to the rack. Roast for 25 to 30 minutes, or until the thickest part of the lamb reads 120 degrees (for a rosy medium) on an instant-read thermometer.

Transfer the meat to a cutting board, loosely tent with foil and let rest for 15 to 20 minutes. (This allows the juices to settle, so that you get the most tender meat.) Slice the meat against the grain, into thin or thick pieces, and transfer to a serving platter.

Squeeze the juice of one of the lemon halves over the top, and slice the remaining lemon half. Garnish with a handful of mint leaves, oregano leaves and lemon slices, and serve.