ROASTED LEG OF SPRING LAMB WITH ROASTED GARLIC AND ROSEMARY JUICE AND PORTOBELLO AND EGGPLANT RATATOUILLE

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

Provided by Food Network

Number Of Ingredients 24

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

Steps:

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.