Easter greek lamb

Yield: 8 Servings

Measure Ingredient

5 lb leg of lamb -- boneless

1 c olive oil

½ c red wine vinegar

2 TB garlic -- minced

½ c parsley -- chopped

½ c dill -- chopped

4 TB oregano -- rubbed

: black pepper

Whisk together the oil, vinegar, garlic, parsley, dill, and oregano.

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 425F oven in shallow roasting pan for about 45 minutes. You want an internal temperature of 135F. Let lamb rest before serving Recipe By : Terry Pogue

From: Mastercook Mac

Similar recipes