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Ingredients
- 5 lb Leg of lamb, boneless
- 1 c. Extra virgin olive oil
- 1/2 c. Red wine vinegar
- 2 Tbsp. Garlic, chopped
- 1/2 c. Parsley, minced
- 1/2 c. Dill, minced
- 4 Tbsp. Dry oregano, rubbed Black pepper
Directions
- 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 dry and I always rub it between my hands to release the
- 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 hrs
- Drain marinade from lamb and put lamb in 425F oven in shallow roasting pan for about 45 min. You want an internal temperature of 135F. Let lamb rest before serving
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 8 servings | |
| Calories 712 | |
| Calories from Fat 528 | 74% |
| Total Fat 59.08g | 74% |
| Saturated Fat 17.51g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 150mg | 50% |
| Sodium 131mg | 5% |
| Potassium 631mg | 18% |
| Total Carbs 1.87g | 0% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.11g | 0% |
| Protein 41.25g | 66% |
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