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home > recipes > meat > easter greek lamb
This is the lamb I am making for Easter/Passover dinner. Thought I would share. I think I probably used a tad more oregano than I wrote in the recipe. It's dried and I always rub it between my hands to release the essence. Terry * Exported from MasterCook Mac * Easter Greek Lamb Recipe By : Terry Pogue Serving Size : 8 Preparation Time :0:00 Categories : 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. Per serving: 784 Calories; 66g Fat (75% calories from fat); 42g Protein; 7g Carbohydrate; 155mg Cholesterol; 150mg Sodium

Easter Greek Lamb


average rating = 4 stars(4.00001 comment available)
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list all recipes by TPOGUE (52)


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keyword: easter
keyword: greek
ethnicity: greek
recipes for meat
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(posted February 3, 1997)


This is the
lamb I am making for Easter/Passover dinner. Thought I would share. I think I probably used a tad more oregano than I wrote in the recipe. It's dried and I always rub it between my hands to release the essence.
Terry

* Exported from MasterCook Mac *

Easter Greek
Lamb

Recipe By : Terry Pogue
Serving Size : 8 Preparation Time :0:00
Categories :
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.

Per serving: 784 Calories; 66g
Fat (75% calories from fat); 42g Protein; 7g Carbohydrate; 155mg Cholesterol; 150mg Sodium


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from winston-salem, N.C., United States wrote:1  1

Yummy, but I wish you had given directions on how to cook it on a spit. I had a whole lamb.
4 starsApril 12, 2001


 
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