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Categories:Viewed: 44 - Published at: 3 years ago
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 leaves chopped
- 1/2 cup dill weed chopped
- 4 tablespoons oregano rubbed
- 1 x 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.
