Tuscan Style Roast Leg of Lamb

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

subheading: FOR THE MARINADE:

5 garlic cloves, crushed

2 teaspoons sea salt

¼ cup coarsely chopped fresh rosemary

Finely grated zest of 1 lemon

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

1 ½ teaspoons freshly ground black pepper

1 (about 7 pounds) semi-boneless leg of lamb, with leg bone

subheading: FOR THE LAMB:

1 lemon, cut into thin rounds

Fresh rosemary sprigs, to garnish

Directions at leitesculinaria.com

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