Recipe By : Terry Pogue
Serving Size : 8 Preparation Time :0:00
Categories : Lamb
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lb Leg of lamb -- boneless
1 c Olive oil
1/2 c Red wine vinegar
2 tb Garlic -- minced
1/2 c Parsley -- chopped
1/2 c Dill -- chopped
4 tb Oregano -- rubbed
Black pepper
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 135F. Let lamb rest before serving
