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.