Easter Greek Lamb
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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 Whisk together the oil, vinegar, garlic, parsley, dill, oregano, and pepper. Butterfly the lamb and pepper generoulsy 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 425 degree preheated oven in a shallow roasting pan for about 45 minutes. You want the internal temperature of 135 degrees. Let lamb rest before serving.