1/3 cup extra-virgin olive oil
3 tablespoons roughly chopped fresh rosemary, plus more for garnish
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
5 cloves garlic
Juice and zest of 1 lemon, plus more for garnish
One 6 to 7-pound leg of lamb, bone in
Arugula salad, for serving
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