Ingredients

Lamb

• 3 handfuls hay, soaked in water
• 2 cups white wine
• 1 leg of lamb, deboned and butterflied, reserve the bones for sauce
• 1/2 cup olive oil
• 6 cloves garlic, peeled and finely chopped
• 2 tablespoons anchovies, finely chopped
• 1 lemon, zest and juiced
• 2 tablespoons capers, chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon rosemary, chopped
• 1 tablespoon thyme, chopped
• 2 tablespoons parsley, chopped
• 2 tablespoons unsalted butter
• 2 shallots, finely diced
• 8 cups baby spinach
• salt and freshly ground black pepper
• Butcher twine

Lamb Sauce

• 1 lamb leg bone, ask butcher to cut into 2” pieces
• 2 medium carrots, peeled and cut into 1” pieces
• 2 medium onions, peeled and cut into large dice
• 1 large stalk celery, cut into 1” pieces
• 4 large garlic cloves, peeled and crushed
• 4 tablespoons extra-virgin olive oil
• 1 1/2 cups red wine
• 6 cups low-sodium beef broth
• 1/2 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper

Ratatouille

• 2 tablespoons olive oil
• 1 bulb fennel, cored and cut into ½” dice
• 1 onion, finely diced
• 2 zucchini, cut into ½” dice
• 2 peppers, seeded and cut into ½” dice
• 1 small eggplant, cut into 1/2” dice
• 2 garlic cloves, thinly sliced
• 1 tablespoon tomato paste
• 2 cups tomato juice
• 1/4 cup fresh basil, chopped

Zuchinni Parmesan Fries

• 3 medium zucchini, cut into 1/4” x 2” sticks
• 1 cup milk
• 3/4 cup all-purpose flour
• 3/4 cup cornstarch
• 1/4 cup Parmesan cheese, grated
• 3 cups vegetable oil for deep-frying
• salt and pepper

Description

Hay Roasted Leg Of Lamb With Ratatouille And Parmesan Zuchinni Frites - A Recipe From Food Network Canada. Get The Recipe Of The Day, Most Popular Recipes, Search For Seasonal And Holiday Menus, And Browse Through 10,000+ Recipes From Our Trusted Chefs An

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