Butterflied Leg of Lamb with Roasted Vegetables

Name: Butterflied Leg of Lamb with Roasted Vegetables
Total time: 1 d
Yield: 4
Cuisine: Fusion
Ingredients: olive oil; lemons; garlic cloves; marjoram; rosemary leaves; lamb; salt; black pepper; russet potatoes; zucchini; sweet red bell peppers; lemon

Submitted by silentowl

YIELD

4 servings

PREP

20 min

COOK

30 min

READY

1 days

Ingredients

CUP OLIVE OIL

EACH LEMONS
juiced

EACH GARLIC CLOVES

TABLESPOONS MARJORAM
chopped

TABLESPOONS ROSEMARY LEAVES
chopped

POUNDS LAMB
leg of, boned and, butterflied

X SALT
to taste *

X BLACK PEPPER
to taste *

EACH RUSSET POTATOES
large, cut into 6 wedges each *

EACH ZUCCHINI
medium, halved lengthwise

EACH SWEET RED BELL PEPPERS
bell, red, seeded,, halved lengthwise

EACH LEMON
wedges for serving

Directions

Combine ⅓ 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, ½ inch thick slices for the current meal, and then wrap, chill and refrigerate the remainder of the meat for use later in the week.