Easter Leg Of Lamb
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
65
Spice
53
Sweetness
59
Sourness
45
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
450 g
Plain Yogurt (container)2720 g
Lamb (leg of)2 large
Onion (quartered)1 cup
Olive Oil3 tbsps
Kosher Salt3 tbsps
Ground Black PepperDirections:
1
Mix yogurt, 4 sprigs of rosemary, 1/2 bunch of parsley, smashed garlic, and zest of 1 1/2 lemons in a large bowl
2
Place the leg of lamb in the yogurt mixture and stir to coat
3
Cover and refrigerate for 24 to 48 hours
4
The next day, preheat an oven to 400 degrees F (200 degrees C)
5
Spread onions on the bottom of a roasting pan
6
Remove lamb from the marinade, rinse and pat dry
7
Set aside
8
Place olive oil, salt, pepper, 4 sprigs of rosemary, 1/2 bunch of parsley, 1/2 head of garlic, and zest of 1 1/2 lemons in a food processor
9
Process until the mixture becomes a smooth paste
10
Rub leg of lamb with the paste, and place on top of the onions in the roasting pan
11
Bake in the preheated oven for 20 minutes, then reduce the temperature to 325 degrees F (165 degrees C)
12
Continue baking until desired doneness, 40 to 50 minutes for medium
13
An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C)