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Easter Leg of Lamb
Easter Leg of Lamb
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Prep Time:
35 minutes
Cook Time:
60 minutes
Total Time:
1535 minutes
Yogurt-marinated leg of lamb roasted with lemon, rosemary, parsley, and garlic for a flavorful and aromatic dish.
Ingredients:
  • 1 (16 ounce) container plain yogurt
  • 4 sprigs fresh rosemary, leaves stripped
  • 0.5 bunch fresh parsley, stems removed
  • 0.5 head garlic, peeled and smashed
  • 1.5 lemons, zested
  • 0.5 (6 pound) leg of lamb
  • 2 large onions, quartered
  • 0.25 cup olive oil
  • 3 tablespoons kosher salt
  • 3 tablespoons ground black pepper
  • 0.5 head garlic
Instructions:
  • Create the marinade by combining yogurt, rosemary, parsley, garlic, and lemon zest in a spacious bowl. Add the leg of lamb into the marinade and ensure it is evenly coated. Cover and refrigerate for 24 to 48 hours for optimal flavor infusion.
  • Preheat your oven to 400°F (200°C) the following day.
  • Lay a bed of onions in the roasting pan. Take the lamb out of the marinade, rinse, pat dry, and keep aside.
  • Combine olive oil, salt, pepper, rosemary, parsley, garlic, and lemon zest in a food processor; pulse into a smooth paste. Massage lamb with the aromatic paste and nestle it on a bed of onions in the roasting pan.
  • - Start by baking in a preheated oven for 20 minutes. - Lower the temperature to 325 degrees F (165 degrees C). - Keep baking until it reaches your preferred level of doneness, about 40 to 50 minutes for medium. The center should register at least 145 degrees F (63 degrees C) on an instant-read thermometer.

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