Roasted Easter Lamb

2013-03-30
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    Ingredients

    • 1/2 lamb, about 10 to 15 pounds
    • 1/2 cup white wine vinegar
    • 1/2 teaspoon dried oregano
    • 1/2 cup olive oil
    • 1 tablespoon salt
    • 1/2 tablespoon pepper
    • Chopped parsley, for garnish

    Method

    Step 1

    Marinate lamb in white wine vinegar, oregano, oil and salt and pepper. Refrigerate, covered, for 24 hours. Preheat oven at 350 degrees. Roast lamb, potatoes and onions, uncovered for approximately 1 1/2 to 2 hours.

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