Roasted Leg of Lamb with Ratatouille
- Prep Time 45 minutes
- Cook Time 1 hr & 40 minutes
Leg of Lamb
- One leg of Elysian Fields Lamb, boned, rolled and tied, about 5lb
- 2 tsp thyme
- 2 large cloves of fresh garlic, peeled and minced
- 1 tsp Sea salt
- 2 TB olive oil
- a 3/4-pound eggplant, sliced for grilling (about 3 cups)
- 1 small zucchini, scrubbed and sliced for grilling
- Sea salt
- 1 onion, sliced for grilling
- 1 red bell pepper, halved and cored
- Olive oil
- 2 large garlic cloves, peeled and minced
- 3/4 pound small ripe tomatoes, seeded and chopped coarsely (about 1 1/4 cups)
- 1/2 cup fresh basil leaves chiffonade (cut into slices across the width)
- Take the lamb out of the refrigerator and let sit at room temperature one hour before cooking; remove any plastic wrapping but leave the netting on the leg (it will help maintain its shape while cooking). Pat with paper towels to remove any moisture.
- Combine thyme, garlic, salt, and olive oil until it forms a paste and then slather it all over every surface of the lamb leg.
- Heat oven to 450 degrees.
- Put the lamb on a rack in a roasting pan and roast the leg for 15 minutes. Lower the temperature to 325 degrees. Roast 20 minutes per lb, or approximately 1 hour and 40 minutes for medium to medium-rare. At about one hour and fifteen minutes of cooking time, check the temperature at the center of the roast. When the lamb reaches 125°F in the center of the roast, remove from the oven and loosely tent it with foil, letting sit for 15 minutes.
- Move the roast to a cutting board, remove the ties, and slice for serving, along with the following recipe (perfect for summer!)
Prepare the eggplant and zucchini:
- Lay the slices on double thick paper towels and salt heavily; let drain for 20 minutes, flip the slices, and salt the other side. Let the moisture drain for another 20 minutes, pat the vegetables dry, and transfer them to a platter.