For the leg of lamb: Preheat the oven to 450 degrees F. In a small bowl, combine the olive oil
, anchovies, capers
, mustard, herbs
, garlic and lemon zest
and juice to form a loose paste.
In a large saute pan over medium-high heat, melt
the butter. Add the shallots
and cook until they are soft. Then add the spinach in batches and saute until wilted. Season with salt and pepper. Transfer to a plate and let cool.
Sprinkle the lamb on both sides with salt and pepper. Unfold the lamb leg out and rub the marinade
evenly on the inside. Spread the spinach down evenly on the inside of the meat. Starting from a long side, roll the lamb into a cylinder. Tie tightly at intervals with butcher's twine.
Heat the olive oil in a very large skillet over medium-high heat. Sear
the lamb until brown on all sides, about 8 minutes.
In a large, deep roasting pan, make a layer of hay about 2 inches thick. Moisten the hay with the wine. Lay the lamb on the hay and cover with the rest of the hay. Place a lid on the roasting pan or seal tightly with a double layer of foil; it must be completely sealed.
for about 15 minutes, and then lower heat to 350 degrees F. Continue to roast the lamb until an instant-read thermometer inserted into the thickest part registers 135 to 140 degrees F, about 55 minutes, depending on the size of the leg. Transfer the lamb to a platter and let rest for 20 minutes.
While the lamb rests, make the ratatouille: Heat the oil in a large skillet over medium heat. Add the fennel and cook for 2 minutes. Add the onions and continue to cook until soft. Add the zucchini, peppers, eggplant
and garlic to the pan. Cook until all the vegetables are tender, about 5 minutes. Stir in the tomato paste to coat the vegetables and continue cooking for 2 minutes. Add the tomato juice and basil
. Season with salt and pepper. Set aside, keeping warm.
To serve, carve the lamb
and serve with the ratatouille
, Zucchini Parmesan Fries
and Lamb Sauce.