 |
|
|
|
 |
|
 |
| |
| Home -> [Easter, Eastern European, Greek, Lamb & Mutton] -> [Easter greek lamb Recipe] |
Easter greek lamb
|
| Artist: |
_ |
Yield: |
8 |
| Categories: |
Easter, Eastern European, Greek, Lamb & Mutton |
Rating: |
no rating. |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 5
| lbs | Leg of lamb -- boneless | | 1
| cup | Olive oil | | 1/2
| cup | Red wine vinegar | | 2
| tbsp | Garlic -- minced | | 1/2
| cup | Parsley -- chopped | | 1/2
| cup | Dill -- chopped | | 4
| tbsp | Oregano -- rubbed |
|
Procedures:
| 1 | : black pepper 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 135°F. | | 6 | Let lamb rest before serving recipe by : terry pogue |
|
|
| Rate this Recipe!
|
| Easter greek lamb Reviews |
| Rating: no rating. 0 reviews |
-------------------------------------------------------------------------------------------------------
|
|
|
|
|
|
|
|
|
