Photo: Emiliano Vittoriosi
Easter Leg of Lamb
16 ingredients
35 min + 1 hr
6 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
584
Calories
44g
Protein
36g
Fat
23g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Marinade:
- 1 (16 ounce) container plain yogurt
- 4 sprigs fresh rosemary, leaves stripped
- 1/2 bunch fresh parsley, stems removed
- 1/2 head garlic, peeled and smashed
- 1 1/2 lemons, zested
- 1/2 (6 pound) leg of lamb
- For roasting:
- 2 large onions, quartered
- 1/4 cup olive oil
- 3 tablespoons kosher salt
- 3 tablespoons ground black pepper
- 4 sprigs fresh rosemary, leaves stripped
- 1/2 bunch fresh parsley, stems removed
- 1/2 head garlic
- 1 1/2 lemons, zested
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes