For a long, long time, I did not like roast lamb; I still find the smell very off-putting unless the meat is roasted with at least its own weight in garlic. However, I have managed to make roast lamb edible for my very fussy tastes.
Starting with a boned section of lamb loin, I trim down to lean meat (dogs get the skin and love it!), flatten, apply thick layer of crushed garlic and fresh rosemary, roll and roast. Even I have to say that the result is very tasty although I still like my lamb camouflaged by a sauce.
Picture shows the roulade sliced, and served on a bed of steamed Chinese cabbage, with Bruxelles sprouts. (Select image to see closer detail)