---------- 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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