Butterflied leg of lamb, 3 to 4 pounds
2 to 3 tablespoons olive oil
4 cups parsley leaves
1 tablespoon fresh rosemary leaves of 1 teaspoon dried rosemary
3 to 4 cloves garlic
1 teaspoon lemon zest
Salt and freshly ground black pepper
Lemon wedges for serving

Heat oven to 425 degrees. Trim excess fat from lamb. In a food processor, make persillade by puréeing olive oil, parsley, rosemary, garlic, lemon zest and some salt and pepper.

Sprinkle lamb with salt and pepper on both sides, then turn so the side that had been on the bone, the one with the more irregular surface, is facing up, with the wider end facing you. Smear the surface of lamb with most of persillade mixture, then fold it in half (there will be a kind of natural hinge, as you’ll see) with persillade on the inside. Smear the remaining persillade on outside of the lamb and sprinkle with salt and pepper.

Put lamb in a roasting pan and cook for about 35 to 40 minutes for rare meat, or until an instant thermometer inserted into the thickest part of the meat reads 130 degrees, or, for medium rare, 135 degrees.

Transfer the lamb to a cutting board and let it rest for a few minutes; slice, and serve with fresh lemon wedges.