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Easter Leg of Lamb

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Easter Leg of Lamb

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    Directions

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    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
  • ½ (6 pound) leg of lamb
  • 2 large onions
  • quartered
  • ¼ cup olive oil
  • 3 tablespoons kosher salt
  • 3 tablespoons ground black pepper
  • 4 sprigs fresh rosemary
  • leaves stripped
  • ½ bunch fresh parsley
  • stems removed
  • ½ head garlic
  • 1 ½ lemons
  • zested
  • Methods :

  • Mix yogurt, 4 sprigs of rosemary, 1/2 bunch of parsley, smashed garlic, and zest of 1 1/2 lemons in a large bowl. Place the leg of lamb in the yogurt mixture and stir to coat. Cover and refrigerate for 24 to 48 hours.
  • The next day, preheat an oven to 400 degrees F (200 degrees C). Spread onions on the bottom of a roasting pan. Remove lamb from the marinade, rinse and pat dry. Set aside.
  • 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. Process until the mixture becomes a smooth paste. Rub leg of lamb with the paste, and place on top of the 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 160 degrees F (70 degrees C).
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