Butterflied Leg Of Lamb With Roasted Vegetabl

1 Timothy 4:7b-8, “Discipline yourself for the purpose of godliness; for bodily discipline is only of little profit, but godliness is profitable for all things, since it holds promise for the present life and also for the life to come.” Clearly the Bible is placing the predominate value on inner godliness and while inner godliness is “profitable for all things,” the verse does still affirm that “bodily discipline” has some “profit.” Yes, there is a call for priorities and balance between the body and the soul. But the Bible does not demand that we ignore the body altogether, actually, quite the contrary.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Bar-b-q, Formatted, Lamb/mutton, Main dish	4	Servings

INGREDIENTS

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

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.  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, 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. Note:  This recipe is  for an oven with a single
heating element that 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 minutes that the  lamb stands before carving.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1591 Calories From Fat: 837 Total Fat: 92.8g Cholesterol: 455.9mg Sodium: 491.9mg Potassium: 3310.7mg Carbohydrates: 49.4g Fiber: 7.8g Sugar: 7.1g Protein: 133.9g