Recipe Details
Ingredients
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1(16 ounce) containerplain yogurt
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4sprigsfresh rosemary, leaves stripped
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½bunchfresh parsley, stems removed
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½headgarlic, peeled and smashed
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1 ½lemons, zested
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½(6 pound)leg of lamb
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2largeonions, quartered
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¼cupolive oil
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3tablespoonskosher salt
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3tablespoonsground black pepper
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4sprigsfresh rosemary, leaves stripped
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½bunchfresh parsley, stems removed
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½headgarlic
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1 ½lemons, zested
Cooking Directions
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Prepare marinade: Mix yogurt, rosemary, parsley, garlic, and lemon zest in a large bowl. Place leg of lamb in marinade and stir to coat. Cover and refrigerate for 24 to 48 hours.
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The next day, preheat the oven to 400 degrees F (200 degrees C).
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Spread onions on the bottom of a roasting pan. Remove lamb from marinade, rinse and pat dry. Set aside.
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Place olive oil, salt, pepper, rosemary, parsley, garlic, and lemon zest in a food processor. Process until mixture becomes a smooth paste. Rub leg of lamb with paste and place on top of onions in the roasting pan.
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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 145 degrees F (63 degrees C).
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories707 | |
| % Daily Value * | |
| Total Fat 49g |
63% |
| Saturated Fat 19g |
95% |
| Cholesterol 161mg |
54% |
| Sodium 3073mg |
134% |
| Total Carbohydrate 22g |
8% |
| Dietary Fiber 5g |
18% |
| Total Sugars 8g |
|
| Protein 47g |
94% |
| Vitamin C 64mg |
71% |
| Calcium 252mg |
19% |
| Iron 6mg |
34% |
| Potassium 1034mg |
22% |
* 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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