Tuesday, April 11, 2006

Easter Greek Lamb

Easter Greek Lamb

5 lb leg of lamb; boneless
1 cup olive oil
1/2 cup red wine vinegar
2 tablespoon garlic; minced
1/2 cup parsley; chopped
1/2 cup dill; chopped
4 tablespoon dried oregano; rubbed
1 black pepper

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 425°F oven in shallow roasting pan for about 45 minutes. You want an internal temperature of 135°F. Let lamb rest before serving

*Butterfly: In cooking, to split a food down the center, cutting almost but not completely through. The two halves are then opened flat to resemble a butterfly shape.

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