Pull your lamb out of the fridge 20 minutes before cooking so it reaches room temperature — this makes it cook way more evenly. While it sits, preheat your oven to 375°F. Mix together the garlic powder, onion powder, smoked paprika, black pepper, and salt in a small bowl. This dry rub is gonna give you that beautiful crust.

Pat the lamb completely dry with paper towels, then rub it all over with 2 tbsp of olive oil. Sprinkle your spice mix all over the meat, massaging it in really well so it sticks. Don't be shy — you want a good coating on every side because that's where the flavor happens.

Heat the remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Once it's hot, carefully place the lamb in the pan — you'll hear it sizzle immediately. Sear each side for about 2 minutes until you get that golden-brown crust, then stand it up and sear any edges for another minute.

While the lamb sears, whisk together the honey and Dijon mustard in a tiny bowl. When the lamb's got that gorgeous crust, brush half of the honey-mustard mixture all over it. Scatter the fresh rosemary and thyme sprigs around the pan along with the baby carrots.

Transfer the entire skillet to the oven and roast for 1 hour, or until the internal temperature hits

When the lamb hits temperature, pull it from the oven and brush with any pan juices. Tent it loosely with foil and let it rest for 10 minutes — I know it's hard to wait, but this step keeps all the juices inside instead of running onto your cutting board.

After resting, slice your Easter lamb roast against the grain into half-inch pieces. Transfer to a serving platter with the roasted carrots and herbs around it, then spoon those caramelized pan juices right over the top. Everything should be glistening and ready to impress.