Ingredients

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

Cooking Instructions

Whisk together the oil, vinegar, garlic, parsley, dill, oregano, and pepper.
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. Yield: 8 Servings
 
 
 "All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)