Recipe: Roasted Easter Lamb from Rocco DiSpirito
- 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
- 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.