Easter Leg of Lamb

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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

   {'id': 'step_1', 'step': 2, 'text': 'To roast the lamb: The next day, preheat the oven to 400 degrees F (200 degrees C).'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Spread onions on bottom of a roasting pan. Remove lamb from marinade; rinse, pat dry, and set aside. Discard marinade.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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

   {'id': 'step_4', 'step': 5, 'text': '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 (6 servings total)