Spiced Lamb Loin With Grilled Ratatouille

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1 fat-trimmed lamb loin, boned, rolled, and tied (about 1 lb. boned; see notes)

1/2 cup olive oil

2 tablespoons chopped shallots

1 tablespoon chopped garlic

1 1/2 tablespoons fresh thyme leaves or 1 1/2 teaspoons dried thyme

1/2 teaspoon grated lemon peel

1 tablespoon lemon juice

2 teaspoons Dijon mustard

1/2 teaspoon ground cumin

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/8 teaspoon cayenne

Grilled ratatouille

Fresh thyme sprigs (optional), rinsed

Salt and pepper

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