This dish is inspired by lamb roasted next to an open flame, like those done nearly everywhere in the Mediterranean.
Rub salt and spices all over the lamb. Put it on a plate and refrigerate, uncovered, for 24 hours.
Remove meat from the fridge 1 hour before roasting. Preheat oven to 325°F.
Place a metal rack over a roasting pan and put the lamb on top. Roast on the middle rack for about 2½ hours.
Remove when the internal temperature of the chicken reaches 175°F. Rest 15-20 minutes before carving.
A variation of the Salted Roast Chicken from The Spice Trekkers Cook at Home