Roasted Leg of Lamb with Smashed Redskins, Green Bean Salad and Zucchini Pancakes

We bought a bone-less leg of lamb and tied it up with rosemary, oregano and garlic inside. It was roasted for an hour on the Weber for flavor and finished on Easter Day in the oven at our daughters. We saved the drippings and made a sauce by mixing 1/2C drippings with 1T Tarragon vinegar, 1T sugar and 1/4C fresh chopped mint leaves. The mixture was simmered to meld the flavors. The bean salad was a mix of blanched green beans, red onion, tomatoes and Feta cheese mixed with a lemon vinaigrette. The zucchini pancakes used grated zucchini mixed with a beaten egg and Feta cheese. The mix was formed into patties and sauted in olive oil until golden brown. We served a big red Malbec with it.