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Roasted Easter Lamb


Rich and succulent, this savory lamb main course is the perfect centerpiece to your Easter dinner. Filled with the flavors of oregano, fresh parsley, white wine vinegar, roasted potatoes, and lamb, this recipe is a guaranteed hit that will certainly feed any crowd of hungry dinner guests.

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  • 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


Servings 30
Preparation time 500mins
Cooking time 620mins


Step 1

Marinate lamb in white wine vinegar, oregano, oil and salt and pepper. Refrigerate, covered, for 24 hours.

Preheat oven at 350°F. Roast lamb, potatoes, and onions, uncovered for approximately 1 1/2 to 2 hours.

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