Butterflied Leg Of Lamb With Roasted Vegetable

Recipe Ingredients

1/2 cup	118ml	Oil. Olive
3		Lemons - juiced
4		Garlic cloves - minced
3 tablespoons	45ml	Marjoram - chopped
2 tablespoons	30ml	Rosemary - chopped
6 lbs	2724g / 96oz	Lamb - leg of, boned and
		Salt - to taste
		Pepper - black, to taste
5		Potatoes - baking, cut into (large)
		- 6 lengthwise wedges each
4		Zucchini - halved lengthwise (medium)
4		Pepper - bell, red; seeded, halved lengthwise
		Lemon - wedges for serving

Recipe Instructions

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 slices.

Source:
Bobby Flay and Jack McDavid

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