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.