Heat wood-fired oven 2 hrs before cooking to med-hi heat, 400°F.

Add olive oil, rosemary, salt, pepper, garlic, lemon juice and zest to mortar and pestle and smash until paste-like. Place lamb on sheet tray and rub paste all-over thoroughly. Marinate at least 4 hrs or overnight.

Place lamb on sheet tray or roasting pan with wire rack. Put in oven and roast until lamb reaches internal temp of 145°F, 1 1/2 hrs.

Allow lamb to rest 20 min. Carve against grain using bone as handle. Place slices on platter and garnish with rosemary sprigs and lemon zest.

Serve with Arugula salad.