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

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

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