Lemon-Herb Rubbed Butterflied Leg of Lamb with Bread Salad - Cascade Creek

Ingredients

• 3 tbsp fresh lemon zest
• 2 tbsp finely chopped fresh oregano
• 2 tbsp minced garlic
• 1/2 cup extra-virgin olive oil
• 3-4 lbs butterflied leg of American Lamb
• 2 heads romaine lettuce
• 16 slices crusty bread (about 1/2-inch thick)
• 3/4 cup prepared light vinaigrette
• 8 small heirloom or vine-ripe tomatoes, cut into 1/2-inch thick slices
• 24 fresh basil leaves
• dash Salt and pepper