Ingredients:

2 - 3 pound boneless leg of lamb
1 pound plain yogurt
2 Tblsp lemon juice
4 springs fresh rosemary
2 medium white onions

Mix the lemon juice and yogurt in a medium bowl until well blended. Place two srpigs of rosemary in the bottom of a large plastic bowl, large enough to hold the lamb. Place the lamb on top of the sprigs and then place another two sprigs over the top of the lamb. Pour the yogurt over the top of the lamb then put a cover on the container and place in the refrigerator to marinate for a minimum of 2 hours, or overnight.

Slice the onions and cover the bottom of a roasting pan with an even layer. Place the two top sprigs of rosemary on top of the onions. Brush off most of the yogurt marinade, leaving only a thin layer on the lamb. Place the lamb on top of the onions and rosemary. Place the remaing two sprigs of rosemary on top of the lamb and cover the roasting pan with a lid, or foil. Bake in a preheated oven at 325°F for 1 1/2 to 1 3/4 hours, or until the internal temperature read with a meat thermometer registers 160°F.