Butterflied lamb leg with ratatouille | Lamb and Beef

Ingredients

• 1 Butterflied leg of lamb, approximately 1.6kg
• 6 Small sprigs rosemary
• 4 Cloves garlic, peeled and quartered
• 140ml Olive oil
• 1 Red onion, cut into large dice
• 1 Large red or yellow capsicum, cut into large dice
• 2 Zucchini, cut into half discs
• 1 Medium eggplant, cut into large dice
• 2 Cloves garlic, roughly chopped
• 1 Punnet cherry tomatoes, halved
• Handful basil leaves