Lamb with Herbed Sour Cream
|1 cup sour cream|
|1 (6 lb) leg of lamb, boned and butterflied|
|3 cloves garlic, minced|
|2 tbs fresh parsley, chopped|
|1 tbs fresh rosemary, crumbled|
|2 tsp oregano|
|kosher salt and black pepper to taste|
- Combine all ingredients except lamb.
- Coat lamb with mixture, cover loosely with foil or plastic wrap and refrigerate for at least 8 hours.
- Grill or broil until desired doneness is achieved.