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Preheat the oven to 350°.
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Season the lamb all over with salt and pepper. In a very large, deep skillet or roasting pan, heat 2 tablespoons of the olive oil until shimmering. Add the lamb and sear over high heat, turning occasionally, until browned all over, about 12 minutes. Transfer to a plate.
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In a small bowl, whisk the lemon zest with the garlic and remaining olive oil. Rub the mixture all over the lamb.
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Arrange nine long pieces of kitchen string crosswise on a large rimmed baking sheet, 1 inch apart.
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Arrange 10 rosemary sprigs across the string and set the lamb on top.
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Cover with the remaining rosemary, then pull up each piece of string and tie tightly to secure the rosemary and form a neat roast.
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Roast the lamb on the baking sheet for about 1 hour and 20 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 130°.
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Transfer the lamb to a carving board and let rest for 30 minutes.