Ingredients

IngredientsHAY-ROASTED LEG OF LAMB:

• 1/4 cup olive oil
• 2 tablespoons finely chopped anchovies
• 2 tablespoons chopped capers
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh parsley leaves, chopped
• 1 tablespoon fresh rosemary leaves, chopped
• 1 tablespoon fresh thyme leaves, chopped
• 6 cloves garlic, finely chopped

• 1 lemon, zest and juiced
• 2 tablespoons unsalted butter
• 2 shallots, finely diced
• 8 cups baby spinach
• Salt and freshly ground black pepper
• One 4 1/2 to 5-pound leg of lamb, deboned and butterflied (reserve the bones for the sauce)
• 2 cups white wine, optional

RATATOUILLE:

• 2 tablespoons olive oil
• 1 fennel bulb, cored and cut into 1/2-inch dice
• 1 onion, finely chopped
• 2 zucchini, cut into 1/2-inch pieces
• 2 red bell peppers, seeded and cut into 1/2-inch pieces
• 1 small eggplant, cut into 1/2-inch pieces
• 2 cloves garlic, thinly sliced

• 1 tablespoon tomato paste
• 2 cups tomato juice
• 1/4 cup fresh basil leaves, chopped
• Zucchini Parmesan Fries, for serving, recipe follows
• Lamb Sauce, for serving, recipe follows
• Special equipment: 3 handfuls hay, soaked in water for 20 minutes; butcher's twine

ZUCCHINI PARMESAN FRIES:

• 3 medium zucchini, cut into 1/4-inch by 2-inch sticks
• 1 cup milk
• 3/4 cup cornstarch
• 3/4 cup all-purpose flour

• Salt and freshly ground black pepper
• 3 cups vegetable oil, for deep-frying
• 1/4 cup grated Parmesan

LAMB SAUCE:

• 1 lamb leg bone (cut into 2-inch pieces)
• 4 cloves garlic, peeled and crushed
• 2 carrots, peeled and cut into 1-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 2 onions, chopped
• 2 tablespoons olive oil

• 1 1/2 cups red wine
• 6 cups veal stock
• 2 tablespoons butter
• 1 teaspoon fresh thyme leaves, chopped
• 1/2 teaspoon fresh rosemary leaves, chopped
• Salt and freshly ground black pepper

Description

Cooking Channel Serves Up This Hay-Roasted Leg Of Lamb With Ratatouille And Parmesan Zucchini Fries Recipe Recipe Plus Many Other Recipes At CookingChannelTV.com.

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