Ingredients

• 5 pound leg of boneless lamb
• 1 cup olive oil
• 1/2 cup red wine vinegar
• 2 tablespoons minced garlic
• 1/2 cup parsley chopped
• 1/2 cup dill chopped
• 4 tablespoons oregano
• black pepper to taste

Method

Preheat oven to 425°F. Whisk together the oil, vinegar, garlic, dill, parsley 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 a shallow roasting pan and cook for about 45 minutes or until temperature probe reaches 135°F. Let lamb rest before serving.