For a richer flavor, consider adding a splash of red wine vinegar to the marinade. If you don't have fresh rosemary and parsley, dried herbs can be substituted. Use about 1 tablespoon of dried rosemary and 2 tablespoons of dried parsley. Ensure the lamb is fully defrosted before marinating for even flavor penetration. Let the lamb rest for 15 minutes after roasting and before carving to allow the juices to redistribute, resulting in a more tender and flavorful cut.
Easter Leg of Lamb
-
PREP TIME35 mins
-
COOK TIME1 hrs
-
TOTAL TIME25 hrs 35 mins
-
SERVING6 People
-
VIEWS106
Celebrate Easter with a succulent Leg of Lamb, marinated in a creamy yogurt and herb mixture, then roasted to perfection with aromatic vegetables. This dish promises a tender, flavorful centerpiece for your festive meal.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate22 g
-
Cholesterol161 mg
-
Fiber5 g
-
Protein47 g
-
Saturated Fat19 g
-
Sodium3073 mg
-
Sugar8 g
-
Fat49 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View To make the marinade: Combine yogurt, 4 sprigs rosemary leaves, 1/2 bunch parsley, 1/2 head garlic, and zest from 1 1/2 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. (24-48 hours)
02 Step
Recipe View To roast the lamb: The next day, preheat the oven to 400 degrees F (200 degrees C). (15 minutes)
03 Step
Recipe View Spread onions on the bottom of a roasting pan. Remove lamb from marinade; rinse, pat dry, and set aside. Discard marinade. (5 minutes)
04 Step
Recipe View Combine olive oil, 4 sprigs rosemary leaves, the remaining 1/2 bunch parsley, the remaining 1/2 head garlic, and zest from the remaining 1 1/2 lemons in a food processor; pulse until mixture becomes a smooth paste. Rub lamb with the paste; place on top of onions in the roasting pan. (10 minutes)
05 Step
Recipe View 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). (60-70 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Joesph Towne
Mar 7, 2025I followed this recipe last year and everyone raved about it. Making it again this Easter!
Mae Oreilly
Jan 15, 2025The yogurt marinade is genius! It really tenderized the lamb. I added a bit of Dijon mustard to the herb paste for an extra kick.
Velva Walker
Dec 6, 2024This recipe was a hit at our Easter dinner! The lamb was incredibly tender and the marinade gave it a wonderful flavor.
Daphnee Kub
Jun 20, 2024Easy to follow and the result was delicious. My family loved it!