Easter Leg of Lamb

This leg of lamb for Easter is marinated overnight with tangy yogurt, then roasted with a fragrant 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

To make the marinade: Combine yogurt, 4 sprigs rosemary, 1/2 bunch parsley, 1/2 head garlic, and zest from 1 ½ lemons in a large glass or ceramic bowl. Add lamb and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 to 48 hours.

Step 2

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

Step 3

Spread onions on bottom of a roasting pan. Remove lamb from marinade; rinse, pat dry, and set aside. Discard marinade.

Step 4

Combine olive oil, 4 sprigs rosemary, salt, pepper, 1/2 bunch parsley, 1/2 head garlic, and zest from 1 ½ lemons in a food processor; pulse until mixture becomes a smooth paste. Rub lamb with paste; place on top of onions in the roasting pan.

Step 5

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-rare. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).