Recipe: Easter Greek Lamb
For 8 Persons
Category: Meat
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 Dried oregano; rubbed
Black pepper
Date: Sun, 7 Apr 1996 13:42:43 0000
From: Terry Pogue
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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