Easter Greek Lamb

5 pounds leg of lamb -- boneless

1 cup olive oil

1/2 cup red wine vinegar

2 tablespoons garlic -- minced

1/2 cup parsley -- chopped

1/2 cup dill -- chopped

4 tablespoons oregano -- rubbed

black pepper

Whisk together the oil, vinegar, garlic, parsley, dill, and oregano. 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