Easter Leg of Lamb Recipe - Allrecipes.com
Easter Leg of Lamb Recipe
  • READY IN 1+ days

Easter Leg of Lamb

Recipe by  

"We eat this every year for Easter. It is a family favorite. I normally cook half of a leg. If you cook a whole leg of lamb, double the recipe. You need to start this recipe at least 24 hours before cooking. It needs to marinade at least overnight."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    35 mins
  • COOK

    1 hr
  • READY IN

    1 day 1 hr 35 mins

Directions

  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. Place the leg of lamb in the yogurt mixture and stir to coat. Cover and refrigerate for 24 to 48 hours.
  2. 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.
  3. 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.
  4. 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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Reviews More Reviews

Most Helpful Positive Review
Apr 07, 2011

This recipe was so easy and moist. My whole family loved it. The only thing I changed was that I added the juice of the zested lemons. It's in my recipe box now. TASTEE!

 
Most Helpful Critical Review
Apr 06, 2015

I made this for Easter dinner but I doubled everything as suggested for a whole leg of lamb. It seemed like way more marinade and paste than was needed but I did it that way anyway. The outcome was just so so. All the onions on the bottom burnt to a crisp. Also, I had no idea how long the whole roast would take to cook. I had to estimate and my guests were left waiting for half an hour. Also, it would be nice to mention what to do with the string- thing that the roast comes in. Take it off right away? Leave it on for roasting? I left it on and the whole crust part fell off as we were removing the string to eat the roast. Also, are you supposed to eat the crust?

 

21 Ratings

Apr 30, 2011

Just watch the salt, my leg of Lamb was 2 1/2lbs so I reduced the amount of salt and pepper. Other than that this was a really good recipe...yum

 
May 12, 2011

rosemary rub was perfect. try it on other roasts

 
Mar 17, 2013

Oh, this was so good. I thinly sliced and caramelized the onions instead of putting them in raw. Cooked the lamb longer and slower - used an electronic thermometer probe to 150, then turned off the oven and let it finish for about 20 minutes. Made a gravy with the juices cut with chicken broth - added herbs and a bit of montrachet goat cheese to the gravy. The family is begging me to do it again.

 
Apr 12, 2012

This is the best lamb recipe that I have had. It was very easy and so moist- I wouldn't change a thing on this one!

 
Feb 17, 2012

Perfect. I could only suggest the addition of 2-3 fresh mint leaves to the paste.

 
Oct 17, 2011

Sublime!

 

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Nutrition

  • Calories
  • 707 kcal
  • 35%
  • Carbohydrates
  • 21.9 g
  • 7%
  • Cholesterol
  • 161 mg
  • 54%
  • Fat
  • 49.4 g
  • 76%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 47.1 g
  • 94%
  • Sodium
  • 3073 mg
  • 123%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Ginna Rodriguez
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