Easter Leg of Lamb

We eat this every year for Easter. It is a family favorite. I normally cook half of a leg. If you cook a whole leg of lamb, double the recipe. You need to start this recipe at least 24 hours before cooking. It needs to marinade at least overnight.

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

Ingredients

• ¼ cup olive oil
• 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
• ½ bunch fresh parsley, stems removed
• ½ head garlic, peeled and smashed
• 1 ½ lemons, zested
• ½ (6 pound) leg of lamb
• ½ head garlic

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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).