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Easter Greek Lamb

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  • 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


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
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,