1 Large Octopus
2 Tbs. softened butter
1 tsp. paprika
Salt and pepper to taste
1 cup butter, melted
1 lemon, quartered

Remove the head of the octopus and discard, separate the legs from each other. Make a mixture of the softened butter, paprika, salt and pepper.

Place the legs over medium-hot coals and broil for a few minutes. Turn the legs, baste with the butter mixture and finish broiling until the fully cooked.

Garnish with lemon quarters and serve at once with melted butter.

6 lbs. leg of lamb, trimmed of all visible fat
4 to 8 garlic cloves or to taste, sliced
2 Tbs. extra-virgin olive oil
2 Tbs. dried oregano
Juice of 2 lemons
2 onions, chopped coarse
2 zucchini, chopped coarse
3 carrots, chopped coarse
2 1/2 lbs. small red potatoes, scrubbed
Salt and pepper to taste
Paprika to taste
Mint jelly

Using the tip of a knife, cut small slits all over the lamb. Wedge the garlic slices into the slits (using as much of the garlic as you like). Rub the lamb all over with the olive oil, the oregano, and salt and pepper to taste. Put the lamb in a large roasting pan, and squeeze the lemons over it.

Arrange all the vegetables around the lamb and season them to taste with the paprika. Add 1/4 inch of water to the pan.

Preheat the oven to 500 degrees, and roast the lamb and vegetables for 30 minutes. Turn the oven down to 300 degrees, and roast the lamb for 2 1/2 to 3 more hours (or until a meat thermometer registers 160 degrees), basting it with the juices from time to time and adding additional water if necessary. (The lamb must be well cooked to develop the right flavor.)

Let the lamb cool for 20 minutes before carving. Serve each portion with vegetables, and mint jelly.