I would appear that my plans have solidified. I'm putting a leg of lamb on the rotisserie and roasting potatoes. For the lamb, one marinates it in olive oil, lemon juice, rosemary, thyme, and parsley. I'm also doing a tri-tip, which is what people do when brisket is hard to come by at a reasonable price. Tri-tip is nice when one marinates in red wine, oil, salt, pepper, garlic, and oregano.
Each is lovely on its own, or can certainly be sliced for sandwiches and the like. We are easy at Maison BFDU.