easter leg of lamb

Lamb

Easter Leg of Lamb

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 (16 ounce) container plain yogurt
4 sprigs fresh rosemary, leaves stripped
½ bunch fresh parsley, stems removed
½ head garlic, peeled and smashed
1 ½ lemons, zested
1 (3 pound) boneless leg of lamb
2 large onions, quartered
¼ cup olive oil
4 sprigs fresh rosemary, leaves stripped
3 tablespoons kosher salt
3 tablespoons ground black pepper
½ bunch fresh parsley, stems removed
½ head garlic
1 ½ lemons, zested

Directions

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