Roasted Leg of Spring Lamb with Roasted Garlic and Rosemary Juice and Portobello and Eggplant Ratatouille |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
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 |
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:
2. 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.
3. Roasted Garlic and Rosemary Juice:
4. Puree the garlic, rosemary, olive oil and ratatouille juice in a blender. Season with salt and pepper.
5. Roasted Leg of Lamb:
6. 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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