**For the best results, marinade for at least 24 hours**
Ingredients for Marinade:
- 16 oz Yogurt, plain
- 4 sprigs Rosemary, fresh, leaves stripped
- 1/2 bunch Parsley, stems removed
- 1/2 head Garlic, peeled and smashed
- 1 1/2 Lemons, zested
- 3 lbs Leg of lamb, boneless
Ingredients for Roasting:
- 2 Onions, large, quartered
- 1/4 C The Olive Grove’s Super Premium Evoo, such as Picual or Rosemary Olive Oil
- 3 T Sea Salt
- 3 T Ground black pepper
- 4 sprigs Rosemary, fresh, leaves stripped
- 1/2 bunch Parsley, fresh, stems removed
- 1/2 head Garlic
- 1 1/2 Lemons, zested
Directions:
Mix all of the ingredients for the marinade together in a large bowl. Place the lamb in the yogurt mixture and stir to coat. Cover and refrigerate for 24 to 48 hours.
The next day, preheat oven to 400 degrees. 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, rosemary, parsley, garlic and zest 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 for 20 minutes, then reduce the temperature to 325 degrees. Continue baking until desired doneness, 40 to 50 minutes for medium. A thermometer inserted into the center should read at least 160 degrees.
Makes 6 servings