The meat should be an even thickness throughout. Mix the marinade ingredients together. Rub the marinade all over the lamb and set aside in a roasting tin, skin-side up, for about 30 minutes.

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Combine the olive oil, lemon juice, garlic, oregano and thyme in a shallow dish. Snip the fat around the outside edge of the steak about every 3cm to prevent curling. Place in the marinade.