Roasted Lamb With Rosemary (Arni Me Dendrolivano)

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1 4–5-lb. semi-boneless leg of lamb,

preferably New Zealand

Kosher salt, to taste

8 cloves garlic

1⁄4 cup extra-virgin olive oil

3 tbsp. fresh lemon juice

2 tbsp. Dijon mustard

1 tbsp. Aleppo pepper

15 sprigs fresh rosemary

15 Simple Starters

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