(Bob=A0(this=A0one)) Pastorio comments....
Fairly standard technique. Makes for a
good coating.
Learned here, I'm sure, and this high begin with immediate turn-down
never fails lending to a deeper cooked in and best outer coating of
seasonings.
Probably too much complexity for lamb.
Basil and tarragon are too subtle. Lemon
juice too pungent. Peanut oil is ok, but
I'd still opt for olive. Why dried garlic
when fresh will provide a fuller, rounder
flavor. What are onion crumbles?
The peanut oil was simply to learn if I like it better than olive oil,
though I could not discern with the too tart lemon. Complete agreement
on the subtlety of the basil and tarragon that are better left to become
"stars" alone. Dried garlic simply because I had no fresh, and I call
the dried onion that is chunkier than powdered, though in smaller pieces
than fresh-minced, crumbles.
Here's one place where tried and true
recipes work best. Oil, garlic,
rosemary...
My tried and true will be a definite go back to...oil, fresh garlic
slivers punched in, Tellecherry pepper flakes and sea salt.
The meat will continue to cook with
residual heat. The finished temp will be
more than 140=B0F. You don't say if it's
boned of not. If bone-in, the thin meat at
the bone will be overdone by a good bit.
Id pull it at 127=B0 - 130=B0 and let it rise to
135=B0 - 138=B0F.
Roasting this bone-in to 135=B0 and counter-sitting while the side
dishes were heated had the lamb looking warm pink, as I'd wanted, but I
do agree that a bit of a lower temperature will be used next. Being the
only one eating here, a little more rareness than perhaps wanted for the
"first feed" can be overcome by enjoying the outer areas, while the
pinker center will be reheated with some additional seasonings for the
lamb tacos I learned by accident to love.

Thank you so much for adding your comments, Bob.

Picky ~JA~