Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           oil. olive
   3                    lemons -- juiced
   4                    garlic cloves -- minced
   3      tablespoons   marjoram -- chopped
   2      tablespoons   rosemary -- chopped
   6      pounds        lamb -- leg of, boned and
                        salt -- to taste
                        pepper -- black, to taste
   5      large         potatoes -- baking, cut into
                        - 6 lengthwise wedges each
   4      medium        zucchini -- halved lengthwise
   4                    pepper -- bell, red; seeded,
                        -- halved lengthwise
                        lemon -- wedges for serving

Preparation:

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 slice