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Easter Greek Lamb


5 lb leg of lamb, boneless
1 cup olive oil
cup red wine vinegar
2 tablespoons garlic, minced
cup parsley, chopped
cup dill, chopped
4 tablespoons oregano, rubbed
Black pepper


Serves: 8


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

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