Hard Greek Dinner

Easter Leg of Lamb

Name: Easter Leg of Lamb
Prep time: 14 min
Cook time: 80 min
Total time: 94 min
Yield: 4 servings
Cuisine: Greek
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

Total Time

1h 34m

14m prep · 80m cook

Servings

4 people

Rating

—

Difficulty

Hard

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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

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.
2

To roast the lamb: The next day, preheat the oven to 400 degrees F (200 degrees C).
3

Spread onions on bottom of a roasting pan. Remove lamb from marinade; rinse, pat dry, and set aside. Discard marinade.
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.
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).