Leg of Lamb with Garlic and Lemon

INGREDIENTS

• 1/2 cup chopped mixed fresh herbs, such as 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, about 9 lb., trimmed of excess fat and tied with kitchen twine
• 5 heads of garlic, 1/4 inch cut off the top
• 3 lemons, halved
• 8 fresh rosemary sprigs
• 1/4 cup Madeira
• 2 cups beef stock