MINCE HERBS, LEMON RIND, GARLIC, AND MIX WELL WITH SALT, PEPPER, AND OLIVE OIL.

IF LEG IS DEBONED, STUFF INTO MIDDLE AND TIE ROAST BACK UP; IF NOT, CREATE SHALLOW SLICES TO PUT MOST OF MIX IN, SLATHER REST ON OUTSIDE.

GENEROUSLY SEASON LEG WITH SALT.

LEAVE LEG AT ROOM TEMPERATURE FOR 1 HOUR.

ROAST AT 450° IN LARGE ROASTING PAN UNTIL INNER TEMPERATURE IS 130° (~45 MINUTES TO AN HOUR).

REST FOR 15 MINUTES.

USE LEFTOVER ROAST LAMB TO MAKE GREEK SALAD.