Simple Roasted Leg of Lamb

1 cup thinly sliced onion
1/3 cup fresh lemon juice
2 tbsp. chopped fresh parsley
1 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh thyme
2 tbsp. grated lemon rind
3 tbsp. water
1/2 tsp. salt
1/4 tsp. white pepper
2 garlic cloves, crushed
1 5lb. boneless leg of lamb, trimmed

Place first 10 ingredients in a food processor; pulse until finely chopped.
Place onion mixture and lamb in a large zip-top plastic bag. Seal bag; rub
onion mixture into lamb. Marinate in refrigerator for 4 hours to overnight,
turning occasionally.

Remove lamb from bag; discard marinade. Place lamb on a broiler pan coated with
cooking spray. Bake at 450° for 15 minutes. Decrease oven temperature to
350° (do not remove lamb from oven). Bake at 350° for 1 hour and 20 minutes
or until a thermometer inserted in thickest portion of the lamb registers
145° (medium-rare). Place lamb on a cutting board. Cover loosely with foil;
let stand for 15 minutes.