Ingredients

• 1 , 16 ounce
• 4 sprigs fresh rosemary , leaves stripped
• 0.5 bunches fresh parsley , stems removed
• 0.5 heads garlic , peeled and smashed
• 1 ½ lemons , zested

Instructions

1. 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. 2 To roast the lamb: The next day, preheat the oven to 400 degrees F (200 degrees C).
3. 3 Spread onions on bottom of a roasting pan. Remove lamb from marinade; rinse, pat dry, and set aside. Discard marinade.
4. 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. 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 per serving