Easter Leg Of Lamb

Ingredients

• Servings: 6
• marinade:
• 1 (16 ounce) container plain yogurt
• 4 sprigs fresh rosemary, leaves stripped
• 1/2 bunch fresh parsley, stems removed
• 1/2 head garlic, peeled and smashed
• 1 1/2 lemons, zested
• 1/2 (6 pound) leg of lamb
• for roasting:
• 2 large onions, quartered
• 1/4 cup olive oil
• 3 tablespoons kosher salt
• 3 tablespoons ground black pepper
• 4 sprigs fresh rosemary, leaves stripped
• 1/2 bunch fresh parsley, stems removed
• 1/2 head garlic
• 1 1/2 lemons, zested

Recipe

Preparation Time: 35 mins Cook Time: 1 hr

Ready Time: 1 hr 35 mins


• mix yogurt, 4 sprigs of rosemary, 1/2 bunch of parsley, smashed garlic, and zest of 1 1/2 lemons in a large bowl. place the leg of lamb in the yogurt mixture and stir to coat. cover and refrigerate for 24 to 48 hours.
• the next day, preheat an oven to 400 degrees f (200 degrees c). spread onions on the bottom of a roasting pan. remove lamb from the marinade, rinse and pat dry. set aside.
• place olive oil, salt, pepper, 4 sprigs of rosemary, 1/2 bunch of parsley, 1/2 head of garlic, and zest of 1 1/2 lemons in a food processor. process until the mixture becomes a smooth paste. rub leg of lamb with the paste, and place on top of the onions in the roasting pan.
• bake in the preheated oven for 20 minutes, then reduce the temperature to 325 degrees f (165 degrees c). continue baking until desired doneness, 40 to 50 minutes for medium. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c).