Easter Greek Lamb

  • 5 lbs Leg of lamb; boneless
  • 1 cup Olive oil
  • 1/2 cup Red wine vinegar
  • 2 Tbsp Garlic; minced
  • 1/2 cup Parsley; chopped
  • 1/2 cup Dill; chopped
  • 4 Tbsp Dried oregano; rubbed
  • Black pepper
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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 425° F oven in shallow roasting pan for about 45 minutes. You want an internal temperature of 135° F. Let lamb rest before serving.

Submitted by: Recipe Group Member