Roasted Leg of Spring Lamb with Roasted Garlic and Rosemary Juice and Portobello and Eggplant Ratatouille
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
- 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.;
- Roasted Garlic and Rosemary Juice: Puree the garlic, rosemary, olive oil and ratatouille juice in a blender. Season with salt and pepper.;
- 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.