Greek Leg of lamb

Greek Leg of lamb

 
Barrel Aged Pinot Noir Wine Vinegar
Barrel Aged Pinot Noir Wine Vinegar
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Picual EVOO, Australia, Medium Intensity
Picual EVOO, Australia, Medium Intensity
 
 

Ingredients

5 lb leg of lamb - boneless
1 cup D'Avolio Picual Olive Oil
1/2 cup D'Avolio Pinot Noir Wine Vinegar
2 TB Garlic - minced
1/2 cup parsley - chopped
1/2 cup dill - chopped
4 Tb Oregano - rubbed
Black pepper

Directions

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


 
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