Lamb leg with ratatouille

Ingredients

• Lamb leg

  • 1.2 kg lamb leg, boneless and trimmed
  • 1 teaspoon salt (5 g)
  • half a teaspoon ground black pepper (1.4 g)
  • 2 cloves garlic, pressed (6 g)
  • 1 teaspoon chopped fresh rosemary (1.5 g)
  • 1 teaspoon fresh thyme leaves (1.5 g)
  • half a tablespoon chopped basil (5 g)
  • 3 tablespoons lemon juice (45 ml)
  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, chopped (150 g)
  • 4 tablespoons dry white wine (60 ml)
  • 1 cup water (200 ml)

• Ratatouille

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, diced (200 g)
  • 2 cloves garlic, pressed (6 g)
  • 1 medium tomato, diced (150 g)
  • 1 medium eggplant, cubed (335 g)
  • 1 large zucchini, cubed (310 g)
  • 1 teaspoon rosemary leaves (0.5 g)
  • half a teaspoon salt (2.5 g)
  • 2 pinches black pepper (0.5 g)

Modo de preparo

1. Prepare the lamb leg: in a large bowl, place the meat and season with salt, pepper, garlic, rosemary, thyme, basil, and lemon juice. Tie the meat with kitchen string so it keeps a cylindrical shape and even thickness throughout. Cover with plastic wrap and let marinate in the refrigerator for 1 hour.
2. In a large skillet, place the olive oil and heat over medium heat. Add the meat and sear for 10 minutes, or until browned on all sides. Transfer to a large baking dish and set aside. In the same skillet, add the onion and sauté for 2 minutes, or until softened. Add the wine and water, scraping the bottom of the pan with a spoon or spatula.
3. Remove from the heat, pour over the meat, cover with aluminum foil, and bake in a medium oven (180 degrees), preheated, for 1 hour, or until cooked through.
4. Meanwhile, prepare the ratatouille: in a large saucepan, place the olive oil and heat over medium heat. Add the onion and garlic, and sauté for 2 minutes, or until the onion is translucent. Add the tomato, eggplant, zucchini, and rosemary, and cook, stirring occasionally, for 5 minutes, or until the vegetables are “al dente.” Season with salt and pepper, and remove from the heat.
5. Remove the lamb leg from the oven and serve with the pan sauce and ratatouille.