Easter Greek Lamb Recipe

Origin: Greece Period: Traditional

Ingredients

2.5kg leg of lamb, boned
240ml olive oil
120ml red wine vinegar
2 tbsp garlic, minced
80g finely-chopped parsley
80g finely-chopped dill
4 tbsp dried oregano
black pepper, to taste

Easter Greek Lamb Preparation:

Method:

Whisk together the oil, vinegar, garlic, parsley, dill, oregano, and pepper. Butterfly the lamb (ie open out and lay flat) and pepper generously on both sides. Cut some slits in the meat then marinate the lamb for 2 to 24 hours in the vinegar mixture in a fridge. Drain the marinade from the lamb then place in a shallow roasting dish and cook in an oven pre-heated to 220°C for about 45 minutes. Allow the lamb rest for at least 20 minutes before serving.

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