GREEK EASTER LAMB

Ingredients:

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
black pepper

Directions:

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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