Butterflied Leg of Lamb with Roasted Vegetables

    1/2 c  Oil. olive                               Pepper,  black; to taste
      3    Lemons; juiced                      5 lg Potatoes, baking; cut into
      4    Garlic cloves; minced                    -6 lengthwise wedges each
      3 tb Marjoram; chopped                   4 md Zucchini; halved lengthwise
      2 tb Rosemary; chopped                   4    Pepper, bell, red; seeded,
      6 lb Lamb, leg of; boned and                  -halved lengthwise
           -butterflied                             Lemon; wedges for serving
           Salt; to taste

    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.

   This is 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.