Easter Greek Lamb

Ingredients:

5 pounds 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

Method:

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,

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