5 lb. leg of lamb, boneless
1 cup olive oil
1/2 cup red wine vinegar
2 Tablespoons garlic, minced
1/2 cup parsley, chopped
1/2 cup dill, chopped
4 Tablespoons oregano, rubbed
Whisk together the oil, vinegar, garlic, parsley, dill, oregano, and pepper.
Butterfly the lamb and pepper generously on both sides. Cut some slits in the meat.
Marinate the lamb for 2 to 24 hours.
Drain marinade from lamb and put lamb in 425 degree F oven in shallow roasting pan for about 45 minutes, until it has an internal temperature of 135 degrees F. Let lamb rest before serving.
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