Easter Greek Lamb
Yield
6 servingsPrep
2 hrsCook
1 hrsReady
3 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
leg of lamb
boneless |
|
| 237 | ml |
olive oil
|
|
| 118 | ml |
red wine vinegar
|
|
| 3E+1 | ml |
garlic
minced |
|
| 118 | ml |
parsley leaves
chopped |
|
| 118 | ml |
dill weed
chopped |
*
|
| 6E+1 | ml |
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.
