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

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

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

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Ingredients

Count

Nutrition

2305

Calories

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Ingredients:

Serving

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 tbsp rosemary, minced
1 tbsp basil, minced
salt and pepper
4 heads garlic , roasted; paper skin removed and cored
2 tbsp olive oil
2 tbsp minced fresh rosemary
salt and pepper , to taste
1/2 cup juice from ratatouille
2 tbsp garlic, minced
2 tsp minced fresh rosemary
1/2 tsp salt
1/2 tsp crushed black pepper
1 tbsp olive oil
1 (6 lb) 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2304.75 Kcal (9650 kJ)
Calories from fat	1501.67 Kcal
		% Daily Value*
Total Fat	166.85g	257%
Cholesterol	344.74mg	115%
Sodium	1881.35mg	78%
Potassium	3532.57mg	75%
Total Carbs	104.96g	35%
Sugars	58.78g	235%
Dietary Fiber	36.66g	147%
Protein	98.41g	197%
Vitamin C	231.3mg	385%
Vitamin A	2mg	67%
Iron	12.6mg	70%
Calcium	341.3mg	34%

Amount Per 100 g
Calories	114.12 Kcal (478 kJ)
Calories from fat	74.35 Kcal
		% Daily Value*
Total Fat	8.26g	257%
Cholesterol	17.07mg	115%
Sodium	93.15mg	78%
Potassium	174.91mg	75%
Total Carbs	5.2g	35%
Sugars	2.91g	235%
Dietary Fiber	1.81g	147%
Protein	4.87g	197%
Vitamin C	11.5mg	385%
Vitamin A	0.1mg	67%
Iron	0.6mg	70%
Calcium	16.9mg	34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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