On the outside you can add what you like from just salt and pepper to include whatever herbs you like. What I do it remove bone, coat in olive oil, add a healthy portion of kosher salt, pepper, garlic, thyme and rosemary. Sometimes I don't use olive oil and mix all with softened butter and apply all over like a paste. Then tie the bone back on. The key is how you cook it....

Over to 550.
5 minutes per pound = rare
6 minutes per pound = medium
7 minutes per pound = well done

Turn the over off and leave it in for two hours. DO NOT OPEN THE OVEN.

Take out and carve - perfect.

Note: If you need to let it sit while you finish other items for dinner, go down on the initial time by 30 seconds. That will give you ~20 minutes without it over cooking while resting.