Butterflied Leg Of Lamb With Roasted Vegetabl

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

Title: BUTTERFLIED LEG OF LAMB WITH ROASTED VEGETABL
Categories: Lamb/mutton, Bar-b-q, Main dish, Formatted
Yield: 4 servings

1/2 c Oil. olive
3 Lemons; juiced
4 Garlic cloves; minced
3 tb Marjoram; chopped
2 tb Rosemary; chopped
6 lb Lamb, leg of; boned and
-butterflied
Salt; to taste
Pepper, black; to taste
5 lg Potatoes, baking; cut into
-6 lengthwise wedges each
4 md Zucchini; halved lengthwise
4 Pepper, bell, red; seeded,
-halved lengthwise
Lemon; wedges for serving

Combine 1/3 cup of the olive oil, the lemon juice,
garlic, 2 tablespoons of the marjoram and the
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 and 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 longer.
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 8, 1/2 inch 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 and 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 seperate heating
elements for oven and broiler, roast the vegetables
first at 45 F., then broil the lamb. Reheat the
vegetables in the 10 minutes that the lamb stands
before carving.

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