Crank some fresh ground black pepper and sea salt onto both sides of the lamb. Set aside.

Cut the vegetables into thick slices and give them all a crank or two of salt and pepper. Put smaller vegetables onto skewers. I used some patty pan squash, jalapeños, and a Japanese eggplant. 

Put the potatoes onto a long metal skewer. This makes it easier to turn and it heats the middle up giving them an even cook.

Set the grill to high and let it heat up for about 15 minutes.

Turn all but one burner off, then place the meat over indirect heat (an unlit burner).

After the roast has been cooking for about 15 minutes, lay the potatoes on over indirect heat.

Give the potatoes and the meat another 30 minutes, then turn them. Put all the burners onto medium and lay the vegetables onto the grill. Cook for about 15 minutes, turning half way.

Remove everything from the grill (lamb should reach an internal temperature of 145 for medium rare, 160 for medium or 170 for well done. 

Let it sit on the counter for about 3 to 5 minutes. Cut the roast into pieces and serve. Delicious!!