We eat leg of lamb every Easter dinner — it is a family favorite. I normally cook half 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 marinate at least overnight.
Ingredients
- 1 container plain yogurt , 16 ounce
- 4 sprigs fresh rosemary , leaves stripped
- 0.5 bunches fresh parsley , stems removed
- 0.5 heads garlic , peeled and smashed
- 1.5 lemons , zested
Instructions
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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.
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2
To roast the lamb: The next day, preheat the oven to 400 degrees F (200 degrees C).
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3
Spread onions on bottom of a roasting pan. Remove lamb from marinade; rinse, pat dry, and set aside. Discard marinade.
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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.
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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).
Nutrition Facts
Per serving
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