Roasted Easter Leg of Lamb

To prepare the marinade, combine yogurt, a handful of fresh rosemary sprigs, a bunch of parsley, minced garlic from half a head, and the grated zest from 1 ½ lemons in a large glass or ceramic bowl. Add lamb and mix well to coat it evenly. Cover the bowl with plastic wrap and refrigerate for 24 to 48 hours.

To roast the lamb, heat your oven to 400 degrees F (200 degrees C). Line a roasting pan with sliced onions at the bottom. Remove lamb from the marinade; gently wipe it clean, pat dry with paper towels, and set aside. Discard the marinade.

In a food processor, blend together olive oil, a handful of fresh rosemary sprigs, salt, pepper, a bunch of parsley, minced garlic from half a head, and the grated zest from 1 ½ lemons until you get a smooth paste. Rub lamb with the paste; place it on top of onions in the roasting pan.

Roast in the preheated oven for 20 minutes, then reduce the temperature to 325 degrees F (165 degrees C). Continue roasting until the lamb reaches your desired level of doneness, approximately 40 to 50 minutes for medium-rare. Use an instant-read thermometer inserted into the center of the lamb to check its internal temperature, aiming for at least 130 degrees F (54 degrees C).