Ingredients
Marinade:
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1 (16 ounce) container plain yogurt
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4 sprigs fresh rosemary, leaves stripped
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½ bunch fresh parsley, stems removed
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½ head garlic, peeled and smashed
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1 ½ lemons, zested
Roasted Lamb:
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1 (3 pound) boneless leg of lamb
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2 large onions, quartered
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¼ cup olive oil
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4 sprigs fresh rosemary, leaves stripped
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3 tablespoons kosher salt
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3 tablespoons ground black pepper
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½ bunch fresh parsley, stems removed
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½ head garlic
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1 ½ lemons, zested
Directions
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To make the marinade: Combine yogurt, 4 sprigs rosemary, 1/2 bunch parsley, 1/2 head garlic, and zest from 1 ½ lemons in a large glass or ceramic bowl. Add lamb and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 to 48 hours.
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To roast the lamb: The next day, preheat the oven to 400 degrees F (200 degrees C).
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Spread onions on bottom of a roasting pan. Remove lamb from marinade; rinse, pat dry, and set aside. Discard marinade.
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Combine olive oil, 4 sprigs rosemary, salt, pepper, 1/2 bunch parsley, 1/2 head garlic, and zest from 1 ½ lemons in a food processor; pulse until mixture becomes a smooth paste. Rub lamb with paste; 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-rare. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).
Editor's Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.
Nutrition Facts (per serving)
| 707 | Calories |
| 49g | Fat |
| 22g | Carbs |
| 47g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 707 | |
| % 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.
