Brown the lamb's legs in olive oil with the clove of garlic (whole). Next, add the white wine, the water and the bay leaf and boil. After 30 minutes, remove the potatoes and drain them.
For the ratatouille, place all the vegetables cut into small square pieces in a frying pan with olive oil. Add some sugar in order to reduce the tomato's sourness. Season with salt and pepper and cook on a low heat for 25 minutes. Afterwards, add the lamb's legs to the ratatouille and finish the cooking.
In order to prepare some really crunchy vegetable chips, cut the vegetables into very thin strips. Flour the carrot and the onion. Fry all the vegetables in a frying pan with plenty of hot olive oil. Remove and dry with a paper towel.
Place a base of ratatouille in the plate with the help of a mold. Put the lamb's leg and the vegetable chips on top. Decorate with some drops of chive oil and serve.