Rating: 4.69 stars
29 Ratings
  • 5 star values: 23
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 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.

Recipe Summary test

prep:
35 mins
cook:
1 hr
additional:
1 day
total:
1 day
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Marinade:
For roasting:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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).

Nutrition Facts

707 calories; protein 47.1g; carbohydrates 21.9g; fat 49.4g; cholesterol 161mg; sodium 3072.6mg. Full Nutrition
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Reviews (29)

Most helpful positive review

Rating: 5 stars
04/07/2011
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! Read More
(21)

Most helpful critical review

Rating: 2 stars
04/20/2019
Great recipe. I used a 6 pound boneless roast (after bone was removed and put aside) and doubled everything except the salt and pepper (way too much here). I put some lemon juice in the marinade too. Made a gravy with the drippings flour and beef stock. Served with roast fingering potatoes and baby carrots with brown sugar and Dijon mustard. Yum. Made a stock with the bones (after roasting them) and looking forward to a lamb and lentil soup. Read More
29 Ratings
  • 5 star values: 23
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/07/2011
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! Read More
(21)
Rating: 5 stars
04/30/2011
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 Read More
(13)
Rating: 5 stars
03/17/2013
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. Read More
(8)
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Rating: 5 stars
05/12/2011
rosemary rub was perfect. try it on other roasts Read More
(6)
Rating: 5 stars
04/12/2012
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! Read More
(4)
Rating: 5 stars
10/17/2011
Sublime! Read More
(4)
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Rating: 5 stars
02/17/2012
Perfect. I could only suggest the addition of 2-3 fresh mint leaves to the paste. Read More
(4)
Rating: 5 stars
04/11/2012
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 no stores were open on the weekend of Easter here in Europe so I used my dried herbs and it tasted great. The best part instead of making gravy I used the juice and spices from the pan to make my mashed potatoes. Wow! They were a real hit. Read More
(3)
Rating: 5 stars
04/05/2013
I made this recipe for Easter Sunday and it was delicious! Even cautious lamb eaters had second helpings. Read More
(3)
Rating: 2 stars
04/20/2019
Great recipe. I used a 6 pound boneless roast (after bone was removed and put aside) and doubled everything except the salt and pepper (way too much here). I put some lemon juice in the marinade too. Made a gravy with the drippings flour and beef stock. Served with roast fingering potatoes and baby carrots with brown sugar and Dijon mustard. Yum. Made a stock with the bones (after roasting them) and looking forward to a lamb and lentil soup. Read More