5      pounds        leg of lamb -- boneless 
   1      cup           olive oil
     1/2  cup           red wine vinegar
   2      tablespoons   garlic -- minced
     1/2  cup           parsley -- chopped
     1/2  cup           dill -- chopped
   4      tablespoons   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