Roast Lamb with Peppers and Mint Gremolata

Roast Lamb with Peppers and Mint Gremolata
Photo by Rita Maas

Ingredients

  • 1 teaspoon salt, divided
  • 2 cups red bell peppers strips (about 2 peppers)
  • 2 cups orange bell pepper strips (about 2 peppers)
  • 2 cups cherry tomatoes, halved
  • 1 teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper, divided
  • Lamb:
  • + 14 more ingredients
    • 1 (7 1/2-pound) leg of lamb, trimmed
    • 1 teaspoon ground coriander
    • ¼ cup finely chopped fresh parsley
    • 2 cups yellow bell pepper strips (about 2 peppers)
    • Gremolata:
    • 1 teaspoon balsamic vinegar
    • 4 garlic cloves, thinly sliced
    • 1 tablespoon fresh lemon juice
    • ¼ cup finely chopped fresh mint
    • 4 garlic cloves, minced
    • 3 tablespoons grated lemon rind
    • 5 cups vertically sliced red onion (about 2 onions)
    • 6 tablespoons olive oil, divided
    • ¼ cup finely chopped flat-leaf parsley

Preheat the oven to 450°. To prepare the lamb, combine the first 8 ingredients (through garlic) in a large bowl; add 4 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to combine. Place the vegetable mixture in the center of a large, deep roasting pan. Rub the r...

View full recipe at My Recipes

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