Roasted Leg of Spring Lamb with Roasted Garlic and

Name: Roasted Leg of Spring Lamb with Roasted Garlic and Rosemary Juice and Portobello and Eggplant Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place the portobellos, eggplant, zucchini, yellow squash, onion, pepper, jalapeno and cherry tomatoes in a large bowl.
2
Add olive oil and toss.
3
Season with salt and pepper.
4
Spread the vegetables in a single layer over grill.
5
Grill over medium heat for 4 minutes.
6
Turn and cook 4 more minutes.
7
Starting with the tomatoes, remove all the vegetables from the grill.
8
Place the vegetables on a cutting board and chop coarsely.
9
Add garlic, rosemary, basil and salt and pepper to taste.
10
Allow to sit 1/2 hour.
11
After 1/2 hour drain 1/2 cup of the juice from the vegetables and save for the Roasted Garlic and Rosemary Juice.
12
Puree the garlic, rosemary, olive oil and ratatouille juice in a blender.
13
Season with salt and pepper.
14
Combine garlic, rosemary, salt and pepper in a bowl, or mortar, and crush together.
15
Add oil and rub the mixture over the lamb vigorously, forcing the mixture into the meat.
16
Skewer the lamb and place on a spit.
17
Roast the lamb 1 1/2 hours over medium heat.
18
Remove from heat and allow to sit for 10 minutes.
19
Take the bone out and slice the leg into 1/4-inch slices.
20
Arrange slices into a circle around the outside of a platter.
21
Place the ratatouille in the center and drizzle juice around the lamb.

1571

kcal

Calories

Fat

279

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 portobellos, stemmed and halved, 2 Asian eggplant, halved lengthwise, 1 zucchini, halved lengthwise, 1 yellow squash, halved lengthwise, and more.

Yes, Roasted Leg of Spring Lamb with Roasted Garlic and Rosemary Juice and Portobello and Eggplant Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions