A leg of lamb will come in a variety of sizes.  Smaller legs have a milder, sweeter flavor.  A small leg of lamb must reach an internal temperature of about 135ºF for medium rare.  The internal temperature of the lamb will rise while the lamb rests, so remove from the oven when the temperature reaches 130ºF.  For rare lamb the internal temperature should reach 125ºF and 140ºF for well done.

Most supermarket butchers will be happy to de-bone and butterfly the leg of lamb for you. If not, visit your local meat market.

This cut of lamb is great for the grill.  Cook over low direct heat until a slight bit of pink remains in the center.  Leftovers make great gyros for later in the week

Leg Of Lamb With Roasted Vegetables
Serves 8-10

1/2 Cup Olive Oil
Juice from 3 Lemons
4 Garlic cloves; minced
3 Tablespoons Fresh Marjoram; chopped
2 Tablespoons Fresh Rosemary; chopped
6 Pound Leg of Lamb, boned and butterflied.  
Salt and freshly ground black pepper, to taste
5 Large Baking Potatoes, each cut into 6 lengthwise wedges 
4 Medium Zucchini; halved lengthwise
4 Red Bell Peppers, each seeded, cut into 4 lengthwise slices
Lemon wedges for serving
.
Combine 1/3 cup of the olive oil, the lemon juice, garlic, 2 tablespoons of the marjoram and the rosemary.  Spread over the leg of lamb and marinate 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 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. Leg of lamb should register 135ºF for medium-rare.  Remove from the broiler and let stand 10 minutes before slicing.  

Combine the potatoes, the remaining 2 tablespoons of 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 all of the vegetables are just tender when pierced with a knife, about 12 minutes more.  

Season with additional salt and pepper if necessary and the remaining 1 tablespoon of marjoram.  

Mound the vegetables on a platter and serve with the sliced lamb and lemon wedges.