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Easter Greek Lamb

 

49

Yield

6

servings

Prep

2

hrs

Cook

1

hrs

Ready

3

hrs

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

5 pounds leg of lamb
boneless
1 cup olive oil
½ cup red wine vinegar
2 tablespoons garlic
minced
½ cup parsley leaves
chopped
½ cup dill weed
chopped
*
4 tablespoons oregano
rubbed
*
1 x black pepper
*

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 442g (15.6 oz)
Amount per Serving
Calories 102770% of calories from fat
 % Daily Value *
Total Fat 80g 122%
Saturated Fat 23g 117%
Trans Fat 0g
Cholesterol 253mg 84%
Sodium 225mg 9%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 144g
Vitamin A 8% Vitamin C 13%
Calcium 4% Iron 40%
* based on a 2,000 calorie diet How is this calculated?

 

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