---------- Recipe via Meal-Master (tm) v8.02

Title: Butterflied Leg of Lamb With Roasted Vegetables
Categories: Lamb/mutton, Bar-b-q
Yield: 4 Servings

1/2 c Olive oil
3 Lemons; juice of
4 cl Garlic; minced
3 tb Marjoram; chopped
2 tb Rosemary; chopped
6 lb Leg of lamb;
- boned & butterflied
Salt; to taste
Black pepper; to taste
5 lg Baking potatoes;
- cut lengthwise into
- 6 wedges each
4 md Zucchini; halved lengthwise
4 Red bell pepper;
- seeded, halved lengthwise
Lemon; wedges for serving

Combine 1/3 cup olive oil, lemon juice, garlic, 2 tb marjoram, and
rosemary, and marinate the lamb in this mixture for 24 hours. Bring
the lamb to room temperature.

Heat broiler and broiler pan. Remove the lamb from its marinade,
scraping off as much of the herbs and garlic as possible. Season
with salt & pepper to taste. Place it flat on the boiler pan, the
thickest part at the back of the pan, and broil for 15 minutes.
Turn the lamb and broil for 13 to 15 minutes more. Remove from the
broiler and let stand 10 minutes.

Note:

This is also an excellent cut for the grill; grill until a slight
bit of pink remains in the center, either over _low_ direct heat,
or smoke-roast over indirect heat.

Let roast "rest" for 10 minutes before carving, and then slice off
eight 1/2" thick slices for the current meal, and then wrap, chill
and refrigerate the remainder of the meat for use later in the
week. See recipes for Deviled Lamb, Lamb Hash, Couscous-lamb Salad,
Roasted Pepper, Lamb and Watercress Focaccia Sandwiches, and Lamb
Pita Sandwiches with Tahini Sauce.

Combine the potatoes, the remaining 2 tb olive oil (or slightly
more if desired) and salt & pepper to taste in a large roasting
pan. Place the potatoes in the oven at the same time as the lamb
goes under the broiler. Roast, tossing once, for 25 minutes.

Add the zucchini and peppers, tossing them with the potatoes, and
roast until the potatoes are tneder when pierced with a knife and
the zucchini and peppers are just tender, 12 to 15 minutes more.
Season with additional salt if necessary, pepper and the remaining
1 tb marjoram.

Reserve 10 potato wedges for hash later in the week.

Mound the remining vegetables on a platter and serve with the
sliced lamb and lemon wedges.

Note:

This recipe is for an oven with a single heating element that
allows for simultaneous broiling and roasting. In an oven with
separate heating elements for oven and broiler, roast the
vegetables first at 450?F, then broil the lamb. Reheat the
vegetables in the 10 minutes that the lamb stands before carving.

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