| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Greek | Meat | 8 | Servings |
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 | Dried oregano; rubbed |
| Black pepper |
INSTRUCTIONS
Date: Sun, 7 Apr 1996 13:42:43 0000 From: Terry Pogue <tpogue@IDS2.IDSONLINE.COM> 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 dried and I always rub it between my hands to release the essence. Terry 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 425F oven in shallow roasting pan for about 45 minutes. You want an internal temperature of 135F. Let lamb rest before serving MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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