Insert 2-3 sprigs of fresh thyme and 1/4 of a slice of lemon.
Rub the fat side with a bit of olive oil and sprinkle with salt and pepper. Top with sprigs of thyme and fresh lemon slices.
Roast at 350 for about 25 minutes per pound or until a meat thermometer reaches 145. That is 1 to 1 1/2 hours.
For more depth of flavor, let marinade for several hours in the fridge before cooking.
I made a pan sauce with the drippings. I shook up 1 Tablespoon of corn starch and about 1 cup of water, added the juice of 1/2 lemon and stripped the thyme leaves from about 5 sprigs, Salt and pepper to taste. Bring to a boil and let thicken.