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

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.

No additional tips available.

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

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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.

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

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