Ingredients:
1 leg of lamb, boned, rolled, and tied (BRT), approximately 6.5 lbs.
4 cloves garlic, sliced
Juice and zest of 1 lemon
1/4 cup fresh rosemary leaves, chopped
EVOO, as needed

In a mixer, combine lemon zest, lemon juice, rosemary, garlic and 1/2 cup EVOO. Blend to form a paste. With the lamb opened completely, season generously with salt and pepper on all surfaces. Next, using the tip of a small knife, make small cuts all over the lamb then massage with the paste, ensuring that some of the paste is pressed into the slits. Roll the lamb into a roll, and tie snugly with butcher's twine.

Place on a roasting rack which is sits on a baking pan and cook in the oven at 425 degrees for the first 25 minutes, then lower temperature to 300 degrees and continue cooking for an additional 45 minutes, to an internal temperature of 145 degrees F. Use a digital thermometer and be sure that the probe isn’t touching the bone. Remove from the oven and cover loosely with foil for at least 20 minutes prior to serving. Serve with eggplant caponata with mint pesto.