1 med to large onion
9-12 cloves of garlic
zest and juice from two large (or three small) lemons
about 3-4 tablespoons dill or parsley
kosher salt (to taste)
fresh ground pepper (to taste)
1 cup of extra virgin olive oil
1. Place all but olive oil in food processor, process until combined, but not smooth.
2. With motor running slowly add olive oil. Keep mixing until emulsified.
3. Use what you need for marinade and keep rest for basting. To marinade, wash and dry the lamb and then put the lamb into a large resealable plastic bag. Pour marinade over the lamb and seal bag, squeezing out as much air as possible. Marinade for 2-24 hours in the refrigerator turning at least once.