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Ingredientes
- 1/2 c. Oil. olive
- 3 x Lemons, juiced
- 4 x Garlic cloves, chopped
- 3 Tbsp. Marjoram, minced
- 2 Tbsp. Rosemary, minced
- 6 lb Lamb, leg of, boned and butterflied Salt, to taste Pepper, black, to taste
- 5 lrg Potatoes, baking, cut into 6 lengthwise wedges each
- 4 med Zucchini, halved lengthwise
- 4 x Pepper, bell, red, seeded, halved lengthwise Lemon, wedges for serving
Direcciones
- Combine 1/3 c. of the extra virgin olive oil, the lemon juice, garlic, 2 Tbsp. of the marjoram and the rosemary, and marinate the lamb in this mix for 24 hrs. 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 min. Turn the lamb and broil for 13 to 15 min longer. Remove from the broiler and let stand 10 min.
- Note: This is also an excellent cut for the grill; grill till a slight bit of pink remains in the center, either over _low_ direct heat, or possibly smoke-roast over indirect heat.
- Let roast 'rest' for 10 min before carving, and then slice off 8, 1/2 inch thick slices for the current meal, and then wrap, refrigerateand chill 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. extra virgin olive oil (or possibly slightly more if you like) 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 min.
- Add in the zucchini and peppers, tossing them with the potatoes, and roast till the potatoes are tneder when pierced with a knife and the zucchini and peppers are just tender, 12 to 15 min 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 which 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 min which the lamb stands before carving.
