Easter Leg of Lamb

Leg of lamb is marinated overnight with tangy yogurt, then roasted with a fragrant and savory blend of lemon zest, rosemary, parsley, and garlic.

• Preparation Time: 35 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 35 mins
• Calories: 707 Calories

Ingredients

• 3 tablespoons ground black pepper
• 2 large onions, quartered
• 3 tablespoons kosher salt
• 1 (16 ounce) container plain yogurt
• 4 sprigs fresh rosemary, leaves stripped
• 0.25 cup olive oil
• 1.5 lemons, zested
• 0.5 head garlic
• 0.5 bunch fresh parsley, stems removed
• 0.5 head garlic, peeled and smashed
• 0.5 (6 pound) leg of lamb

Recipe Instructions

Step 1

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).

Step 2

Prepare marinade: Mix yogurt, rosemary, parsley, garlic, and lemon zest in a large bowl. Place leg of lamb in marinade and stir to coat. Cover and refrigerate for 24 to 48 hours.

Step 3

The next day, preheat the oven to 400 degrees F (200 degrees C).

Step 4

Spread onions on the bottom of a roasting pan. Remove lamb from marinade, rinse and pat dry. Set aside.

Step 5

Place olive oil, salt, pepper, rosemary, parsley, garlic, and lemon zest in a food processor. Process until mixture becomes a smooth paste. Rub leg of lamb with paste and place on top of onions in the roasting pan.