Meanwhile, while potatoes are frying, in a small bowl, mix together 1 tablespoon olive oil, 1 teaspoon rosemary leaves, thyme leaves, and garlic. When lamb is cool enough to handle, spread mixture over both sides of the meat. Return to skillet and transfer to oven. Roast for 14 – 18 minutes, until internal temperature reaches 125 (for medium-rare). Transfer to cutting board, cover loosely with aluminum foil, and let rest 10 minutes.