Name: Easter Leg of Lamb
Prep time: 35 min
Cook time: 35 min
Yield: 6
Ingredients: Plain yogurt - 1 (16 ounce) container; Fresh rosemary, leaves stripped - 4 sprigs; Fresh parsley, stems removed - ½ bunch; Garlic, peeled and smashed - ½ head; Lemons, zested - 1 ½; Leg of lamb - ½ (6 pound); Onions, quartered - 2 large; Olive oil - ¼ cup; Kosher salt - 3 tablespoons; Ground black pepper - 3 tablespoons; Fresh rosemary, leaves stripped - 4 sprigs; Fresh parsley, stems removed - ½ bunch; Garlic - ½ head; Lemons, zested - 1 ½

Ingredients for - Easter Leg of Lamb

1. Plain yogurt 1 (16 ounce) container

2. Fresh rosemary, leaves stripped 4 sprigs

3. Fresh parsley, stems removed ½ bunch

4. Garlic, peeled and smashed ½ head

5. Lemons, zested 1 ½

6. Leg of lamb ½ (6 pound)

7. Onions, quartered 2 large

8. Olive oil ¼ cup

9. Kosher salt 3 tablespoons

10. Ground black pepper 3 tablespoons

11. Fresh rosemary, leaves stripped 4 sprigs

12. Fresh parsley, stems removed ½ bunch

13. Garlic ½ head

14. Lemons, zested 1 ½

How to cook deliciously - Easter Leg of Lamb

1 . Stage

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.

2 . Stage

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

3 . Stage

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

4 . Stage

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.

5 . Stage

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 145 degrees F (63 degrees C).