Here is a recipe to enjoy in the spring.
1 6- to 7 12 pound leg of lamb, bone-in for more flavor, trimmed of excess fat
1 teaspoon kosher salt
2 tablespoons olive oil
2 tablespoons minced fresh rosemary
1 tablespoon lemon zest
1 garlic clove, minced
1/4 cup white wine
Place lamb, fat side up, in a large roasting pan. With a paring knife, make incisions about 1 inch apart and ¼ inch deep all over the lamb.
Mix oil, minced rosemary, lemon zest , garlic and salt in bowl. Rub over lamb and let it marinate in the refrigerate overnight and up to 2 days (the more the merrier).
About 45 minutes before cooking, take the lamb out of the fridge.
Preheat oven to 400°F
Squeeze some lemon juice over the lamb. Place the lamb in the oven on the upper shelve and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
Spoon off fat from drippings in roasting pan and white wine to pan.
Place on burner over medium heat. Add any lamb juices from platter. Bring to boil, scraping up browned bits on bottom of pan. simmer for about 2 minutes. Season with salt. Keep warm.
Cut lamb into thin slices; arrange on platter. Pour pan juices over.