Easter Greek Lamb

• 5 pounds leg of lamb boneless
• 1 cup olive oil
• 1/2 cup red wine vinegar
• 2 tablespoons garlic minced
• 1/2 cup parsley leaves chopped
• 1/2 cup dill weed chopped
• 4 tablespoons oregano rubbed
• 1 x black pepper

1. Whisk together the oil, vinegar, garlic, parsley, dill, and oregano.
2. Butterfly the lamb and pepper generously on both sides.
3. Cut some slits in the meat.
4. 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.
5. You want an internal temperature of 135F.
6. Let lamb rest before serving.

boneless, olive oil, red wine vinegar, garlic, parsley, dill, oregano rubbed, black pepper

Taken from recipeland.com/recipe/v/easter-greek-lamb-34019 (may not work)