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5 lb boneless leg of lamb
1 cup extra virgin olive oil
1/2 cup good quality red wine vinegar
2 tbsp. fresh garlic, minced
1/2 cup fresh parsley, chopped
1/2 cup fresh dill, chopped
1/2 tsp. dried oregano, rubbed
1/2 tsp. fresh rosemary
coarsely cracked black pepper
garlic powder (for sprinkling)

Combine in a blender the oil, vinegar, garlic, parsley, dill, oregano, rosemary and pepper (or chop ingredients by hand and add to the whisked together the oil and vinegar).

Butterfly the lamb and pepper season generously on both sides with salt, pepper and garlic powder.

Cut some slits in the meat. Extra flavor may be added by stuffing the slits with slivered cloves of garlic.

Marinate the lamb for 2 to 24 hours.

Drain marinade from lamb and put lamb in 425F oven in a shallow roasting pan for about 45 minutes or until an internal temperature of 135F is reached.

Variation: Dill may be omitted and/or substituted with fresh mint.

Let lamb rest for 15 minutes before carving.

Yield: About 8 Servings, depending upon sides.

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