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
Ratatouille:
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)
Directions
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.
