Easter Greek Lamb is a brilliant method to cook boneless leg of lamb. Butterflying it and then marinating in a delicious mix of herbs, olive oil and red wine vinegar is amazing. The flavour is immense and can be cooked on the bbq or roasted in the oven. I use the leftover marinade to baste the leg during cooking. All in all this simple Greek recipe is easy to prepare, a doddle to cook and divine to eat. All that’s left is a good glass of wine.
Easter Greek Lamb
Classic Greek recipe that has stood the test of time. The oregano adds a different slant to the usual roast lamb but in such a good way.
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Servings: 8 people
Calories: 669kcal
Ingredients
- 5 lb leg of lamb boneless
- 1 cup olive oil
- 1/2 cup red wine vinegar
- 2 cloves garlic minced
- 1/2 cup parsley chopped
- 1/2 cup dill chopped
- 4 tbsp oregano rubbed
- Black pepper
Instructions
- Whisk together the oil, vinegar, garlic, parsley, dill, oregano, and pepper in a shallow dish large enough to submerse the lamb.1 cup olive oil, 1/2 cup red wine vinegar, 2 cloves garlic, 1/2 cup parsley, 1/2 cup dill, 4 tbsp oregano, Black pepper
- Butterfly the lamb and pepper generously on both sides.5 lb leg of lamb
- Cut some slits in the meat and place in the marinade. Cover and place in the fridge.
- 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.
Nutrition
Calories: 669kcal | Carbohydrates: 7g | Protein: 60g | Fat: 45g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Cholesterol: 187mg | Sodium: 205mg | Potassium: 1119mg | Fiber: 3g | Sugar: 0.4g