Easter Leg of Lamb

Easter Leg of Lamb

17
Ginna Rodriguez 0

"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

1 d 1 h 35 m servings 707 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 707 kcal
  • 35%
  • Fat:
  • 49.4 g
  • 76%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 47.1 g
  • 94%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 3073 mg
  • 123%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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).

Reviews

17
  1. 21 Ratings

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Most helpful positive review

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

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 ...

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!

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

rosemary rub was perfect. try it on other roasts

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 of...

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!

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

Sublime!

I made this recipe for Easter Sunday, and it was delicious! Even cautious lamb eaters had second helpings.

This was wonderful. We had just come back from an extended vacation and I only had time to let it sit in the marinate for overnight out on the counter as the leg of lamb had been frozen. Also,...