Greek roast leg of lamb

I've found this recipe below for Greek roast leg of lamb on the net and ajusted it for the Weber Kettle Grill. This will be my main attraction when Victorious People and I have our cookout on monday.

Greek roast leg of lamb 6 lbs bone-in leg of lamb (about) 14 cloves garlic 2 tablespoons dried oregano 2 tablespoons rosemary 1/3 cup olive oil 1 cup red wine 2 lemons, zest of, of grated 3/4 cup fresh lemon juice 1 tablespoon Dijon mustard 1 teaspoon salt 1/2 tsp pepper 8 large potatoes (1 per person) or 16-24 small new potatoes, 2 to 3 per person 2 tablespoons olive oil

1. Wash lamb well and pat dry. 2. Finely chop 8 cloves of garlic and place in a glass dish or sturdy plastic bag large enough to hold the lamb. 3. Stir in 4 tsps each of oregano and rosemary, 1/4 cup of the oil, the wine, zest and lemon juice. 4. Place lamb in marinade, turning to coat well on all sides; cover and refrigerate overnight. 5. Crush remaining 6 cloves of garlic and stir together with remaining 2 tsps each oregano and rosemary mustard, salt & Pepper 6. Remove lamb from marinade (keep marinade) and pierce in several places with the tip of a sharp knife. 7. Rub garlic-herb-mustard mixture over lamb, pressing into incisions. 8. Place on a rack in a shallow roasting pan. 9. Peel potatoes and cut into large wedges or like cottage fries (or if you are using small, new potatoes, leave them whole). 10. Toss in the marinade kept from the lamb and 2 additional tablespoons of olive oil and pour all of this mixture into your pan, around the lamb. 11. Make indirect fire on the sides of Weber grill – grill for 2 ½ - 3 hours.

I am also going to add apricot wood on the coals for a light smoky flavour. For sides I am going to make Ratatouille and roast potatoes in the Weber and a baked chocolate pudding (also in Weber)

I’ve found Elizabeth David’s ratatouille recipe to be the best.