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

DIRECTIONS:

1. 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

2. 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



Easter Greek Lamb