We're having Greek style broiled boned leg of lamb. Best on grill - but you can also broil it indoors. Our recipe is based on one from an old Michael Fields Cooking School Cookbook. You get a leg of lamb boned (it will probably be 5 - 7 lbs) DON'T let them roll and tie it or stuff it in the netting. You want hills and valleys. There will probably be large empty 'pocket'. Cut thru that with a sharp knife and sort of lay it flat. Also do that with some other spots. Cut out any big clumps of fat. Remove fell (if butcher has not) and a lot of the excess fat. Marinate in oil, lemon juice, parsley, onion, black pepper, garlic, salt and oregano. I usually mariante for 2 days.
Turn it off and on.
Takes about 30 minutes to grill or broil. Some areas will be nice and rare - others well done and crisp. Don't REALLY baste with the marinade. Put the first side on - wet (not patted dry) - and when you turn (with tongs) baste the other side.
We usually make the Avgolemeno sauce (Greek sauce with eggs/lemon) to go with it -- I'll let you look the recipe for that up in a Greek cook book, if you're interested! It's great with mashed potatoes (we're having simple pilaf) too. This should serve 6 to 8.

Best on outdoor grill - but I've done it inside in range broiler - and that's ok.

Haven't made this in a long time - but my daughter suggested we do a different Easter - and since we lived in Greece for over 8 years .... our backgrounds are Scandavian and Italian -- all American ... we did learn to love the Greek food. Well our kids (now grown) COULD be called Greeks as they were all born there. They returned to the states too long to remember much of it.
Your menu sounds great. If you don't try this for Easter - give it a try some other time. Kala something - I can't remember what Easter is in Greek - and I don't want to say 'happy Xmas!'