Easter Leg of Lamb

Easter Leg of Lamb


We eat this every one 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 set in motion this recipe at least 24 hours in advance cooking. It needs to marinade at least overnight.

The ingredient of Easter Leg of Lamb

  1. 1 (16 ounce) container plain yogurt
  2. 4 sprigs fresh rosemary, leaves stripped
  3. u00bd bunch roomy parsley, stems removed
  4. u00bd head garlic, peeled and smashed
  5. 1u2009u00bd lemons, zested
  6. u00bd (6 pound) leg of lamb
  7. 2 large onions, quartered
  8. u00bc cup olive oil
  9. 3 tablespoons kosher salt
  10. 3 tablespoons ground black pepper
  11. 4 sprigs buoyant rosemary, leaves stripped
  12. u00bd bunch open parsley, stems removed
  13. u00bd head garlic
  14. 1u2009u00bd lemons, zested

The instruction how to make Easter Leg of Lamb

  1. blend 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 blend and disturb to coat. Cover and refrigerate for 24 to 48 hours.
  2. The neighboring bordering day, preheat an oven to 400 degrees F (200 degrees C). improvement onions on the order of 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 mix becomes a smooth paste. massage leg of lamb subsequent to the paste, and place more or less summit zenith of the onions in the roasting pan.
  4. Bake in the preheated oven for 20 minutes, after that cut 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 gain access to at least 160 degrees F (70 degrees C).

Nutritions of Easter Leg of Lamb

calories: 706.7 calories
carbohydrateContent: 21.9 g
cholesterolContent: 161 mg
fatContent: 49.4 g
fiberContent: 4.9 g
proteinContent: 47.1 g
saturatedFatContent: 19 g
sodiumContent: 3072.6 mg
sugarContent: 7.6 g


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