** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Whisk together the oil, vinegar, garlic, parsley, dill, and oregano.
2. Butterfly the lamb and pepper generously on both sides.
3. 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.
4. You want an internal temperature of 135F Let lamb rest before serving.
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Dietary Notes:
This recipe is very low-sodium with 120.38mg per serving
This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 15% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Garlic, Beef, Vinegar, Olive Oil allergies.