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.