Ingredients
6
6 servings
- •1 (16 ounce) container plain yogurt
- •4 sprigs fresh rosemary, leaves stripped
- •0.5 bunch fresh parsley, stems removed
- •0.5 head garlic, peeled and smashed
- •1.5 lemons, zested
- •0.5 (6 pound) leg of lamb
- •2 large onions, quartered
- •0.25 cup olive oil
- •3 tablespoons kosher salt
- •3 tablespoons ground black pepper
- •4 sprigs fresh rosemary, leaves stripped
- •0.5 bunch fresh parsley, stems removed
- •0.5 head garlic
- •1.5 lemons, zested
Instructions
- Prepare marinade: Mix yogurt, rosemary, parsley, garlic, and lemon zest in a large bowl. Place leg of lamb in marinade and stir to coat. Cover and refrigerate for 24 to 48 hours.
- The next day, preheat the oven to 400 degrees F (200 degrees C).
- Spread onions on the bottom of a roasting pan. Remove lamb from marinade, rinse and pat dry. Set aside.
- Place olive oil, salt, pepper, rosemary, parsley, garlic, and lemon zest in a food processor. Process until mixture becomes a smooth paste. Rub leg of lamb with paste and 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. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutritional Facts
Per 6 servings
- Calories: 707
- Carbohydrate: 22g
- Fat: 49g
- Fiber: 5g
- Protein: 47g
- Sugar: 8g
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