1. 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 hours.
2. Drain marinade from lamb and place in a shallow roasting pan in a oven at 32 5 degrees Fahrenheit for about 45 minutes. You want an internal temperature of 135 degrees Fahrenheit.
3. Suggested to serve with rice pilaf and vegetables.

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