Recipe courtesy of Jack McDavid

Roasted Leg of Spring Lamb with Roasted Garlic and Rosemary Juice and Portobello and Eggplant Ratatouille

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Ingredients

Portobello and Eggplant Ratatouille:

2 portobellos, stemmed and halved

2 Asian eggplant, halved lengthwise

1 zucchini, halved lengthwise

1 yellow squash, halved lengthwise

1 red onion, peeled and sliced into 3 parts width wise

1 red pepper, stemmed, seeded, and quartered

1 jalapeno, seeded and halved lengthwise

1 pint basket cherry tomatoes, halved

1/4 cup olive oil

4 cloves garlic, minced

1 tablespoon rosemary, minced

1 tablespoon basil, minced

Salt and pepper

Roasted Garlic and Rosemary Juice:

4 heads garlic, roasted; paper skin removed and cored

2 tablespoons olive oil

2 tablespoons minced fresh rosemary

Salt and pepper, to taste

1/2 cup juice from ratatouille

Roasted Leg of Lamb:

2 tablespoons garlic, minced

2 teaspoons minced fresh rosemary

1/2 teaspoon salt

1/2 teaspoon crushed black pepper

1 tablespoon olive oil

1 (6 pound) leg of lamb, hip bone removed

Directions

  1. Portobello and Eggplant Ratatouille: Place the portobellos, eggplant, zucchini, yellow squash, onion, pepper, jalapeno and cherry tomatoes in a large bowl. Add olive oil and toss. Season with salt and pepper. Spread the vegetables in a single layer over grill. Grill over medium heat for 4 minutes. Turn and cook 4 more minutes. Starting with the tomatoes, remove all the vegetables from the grill. Place the vegetables on a cutting board and chop coarsely. Add garlic, rosemary, basil and salt and pepper to taste. Allow to sit 1/2 hour. After 1/2 hour drain 1/2 cup of the juice from the vegetables and save for the Roasted Garlic and Rosemary Juice.;
  2. Roasted Garlic and Rosemary Juice: Puree the garlic, rosemary, olive oil and ratatouille juice in a blender. Season with salt and pepper.;
  3. Roasted Leg of Lamb: Combine garlic, rosemary, salt and pepper in a bowl, or mortar, and crush together. Add oil and rub the mixture over the lamb vigorously, forcing the mixture into the meat. Skewer the lamb and place on a spit. Roast the lamb 1 1/2 hours over medium heat. Remove from heat and allow to sit for 10 minutes. Take the bone out and slice the leg into 1/4-inch slices. Arrange slices into a circle around the outside of a platter. Place the ratatouille in the center and drizzle juice around the lamb.