5 lb leg of lamb – boneless
1 cup D’Avolio EVOO
1/2 cup D’Avolio Red Wine Vinegar
2 tbsp garlic – minced
1/2 cup parsley – chopped
1/2 cup dill – chopped
4 tbsp oregano – rubbed
Black pepper
Whisk together the D’Avolio EVOO, D’Avolio Red Wine 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 425F oven in shallow roasting pan for about 45 minutes. You want an internal temperature of 135F. Let lamb rest before serving.
