Instructions: 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. Its dried and I always rub it between my hands to release the

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

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