Recipe - Easter Greek Lamb

5 pound Leg of lamb; boneless
1 cup Olive oil
One half cup Red wine vinegar
2 tablespoon Garlic; minced
One half cup Parsley; chopped
One half cup Dill; chopped
4 tablespoon Dried oregano; rubbed
Black pepper

Date: Sun, 7 Apr 1996 13:42:43 0000

From: Terry Pogue tpogue@IDS2.IDSONLINE.COM
This is the lamb I am making for Easter/Passover dinner. Thought I would
share. I think I probably used a tad more oregano than I wrote in the
recipe. It's dried and I always rub it between my hands to release the
essence. Terry

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

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