greek lamb
Ingredients
5 pound leg of boneless lamb
1 cup olive oil
1/2 cup red wine vinegar
2 tablespoons minced garlic
1/2 cup parsley chopped
1/2 cup dill chopped
4 tablespoons oregano
black pepper to taste
Method
Preheat oven to 425Ã'°F. Whisk together the oil, vinegar,
garlic, dill,
parsley 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 a shallow roasting
pan and cook for about 45 minutes or until temperature probe reaches
135Ã'°F. Let lamb rest before serving.
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