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

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

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).