Recipe courtesy of Rocco DiSpirito

Roasted Easter Lamb

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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


  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.