5 lb leg of lamb -- boneless
1 c olive oil
1/2 c red wine vinegar
2 TB garlic -- minced
1/2 c parsley -- chopped
1/2 c dill -- chopped
4 TB oregano -- rubbed
: black pepper

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