Easter Leg of Lamb

Recipesfull introduces to you: Easter Recipes. (Easter Leg of Lamb). 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.

Brief

Prep 35 mins

Cook: 1hr

Additional: 1day

Total: 1day

Servings: 6

Yield: 6 servings

Easter Leg of Lamb

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

Tarragon and Spice Deviled Eggs

Holidays and Events

Directions

Step 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.

Step 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.

Step 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.

Step 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).

Nutritional Information

Easter Leg of Lamb

Servings Per Recipe:6

Calories: 706.7

% Daily Value *

Protein: 47.1g 94%

Carbohydrates: 21.9g 7%

Dietary Fiber: 4.9g 20%

Sugars: 7.6g

Fat: 49.4g 76%

Saturated Fat: 19g 95%

Cholesterol: 161mg 54%

Vitamin A Iu: 936.2IU 19%

Niacin Equivalents: 23.2mg 179%

Vitamin B6: 0.6mg 40%

Vitamin C: 63.7mg 106%

Folate: 81.6mcg 20%

Calcium: 251.5mg 25%

Iron: 6.1mg 34%

Magnesium: 91mg 33%

Potassium: 1033.8mg 29%

Sodium: 3072.6mg 123%

Thiamin: 0.4mg 41%

Calories From Fat: 444.5

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.