Leg of Lamb with Garlic & Herbs | Williams Sonoma

Ingredients

• 1⁄2 cup chopped mixed fresh herbs, such as<br>  rosemary, thyme and oregano
• 1⁄4 cup chopped garlic
• 2 tsp. lemon zest
• 1 tsp. salt, plus more, to taste
• 5 Tbs. extra-virgin olive oil
• Freshly ground pepper, to taste
• 1 bone-in leg of lamb, 5 to 6 lb., trimmed of <br>  excess fat
• 20 fresh rosemary sprigs
• 5 heads of garlic, 1⁄4 inch cut off the top
• 1⁄4 cup Madeira
• 2 cups beef stock