Ingredients:
| 1/2 |
cup |
oil. olive |
| 3 |
medium |
lemons -- juiced |
| 4 |
cloves |
garlic -- minced |
| 3 |
tablespoons |
marjoram -- chopped |
| 2 |
tablespoons |
rosemary -- chopped |
| 6 |
pounds |
lamb -- leg of, boned and |
| 1 |
teaspoon |
salt -- to taste |
| 1 |
teaspoon |
pepper -- black, to taste |
| 5 |
large |
potatoes -- baking, cut into |
| 4 |
medium |
zucchini -- halved lengthwise |
| 4 |
medium |
pepper -- bell, red; seeded, halved lengthwise |
| 1 |
medium |
lemon -- wedges for serving |
|
Preparation:
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.
Prepare the grill
Grill over medium coals 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 slice |
