Make the mint chimichurri:

1. Place mint, parsley, garlic, jalapeños, vinegar, and salt in the bowl of a food processor and pulse a few times to combine, scraping down the sides as necessary.
2. With the motor running, pour in the olive oil in a steady stream.
3. Scrape down the sides and pulse a few more times until the mixture is smooth with a loose, spoonable consistency.
4. Wipe out the bowl of the food processor, which you will need in the next step, and refrigerate the chimichurri until needed. (May be done up to one day in advance.)

Prepare the lamb:

1. Place the garlic, rosemary, lemon zest, salt, and pepper in the bowl of the food processor and pulse to combine.
2. With the motor running, pour in the olive oil in a steady stream.
3. Scrape down the sides and pulse a few more times until the mixture is a smooth paste.
4. Preheat the oven to 325°F.
5. Place the lamb on a rack set inside a roasting pan. Rub the marinade all over the lamb and allow the lamb to come to room temperature. This will take 1-2 hours and is an important step for the lamb to cook evenly.
6. Roast the lamb at 325°F until it reaches an internal temperature of 130°F, approximately 2 hours for a 5 pound roast. Remove the lamb and raise the oven temperature to 475°F or 500°F.
7. When the oven is heated, return the lamb to the oven and sear it for 10 to 15 minutes, until the exterior is well-browned.
8. Carve the lamb into thin slices, working across the grain and perpendicular to the bone starting at the wide end and moving toward the narrow end. Then, use your knife to cut across the top and alongside the bone to remove the slices from the bone.
9. Transfer the slices of lamb to a platter and serve with the chimichurri on the side.

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