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
 
 
 "I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: