Roast Lamb with Peppers and Mint Gremolata

Yield: Serves 8 (serving size: 4 ounces lamb, 1/2 cup vegetables, 2 tablespoons sauce, and 1 tablespoon gremolata)

Ingredients

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

Preparation

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 remaining 2 tablespoons oil over the lamb, and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Place the lamb on top of the vegetable mixture. Insert a meat thermometer into the thickest portion of the lamb. Bake at 450° for 50 minutes. Reduce the oven temperature to 350° (do not remove the lamb from the oven). Bake 20 minutes more, or until the thermometer registers 150° (for medium-rare). Roast to desired degree of doneness, stirring the vegetables every 15 minutes. Place the roast on a heated platter, and cover with foil. Let stand 15 minutes before carving.

Drain the vegetables through a fine sieve into a bowl (reserve the liquid for sauce). Place the vegetables in a bowl, and stir in the parsley and vinegar.

To prepare the gremolata, combine the ingredients in a small bowl, and toss to combine. Serve a small spoonful with the lamb.

Nutritional Information

Calories:

321

Fat:

22g (sat 7g,mono 11g,poly 2g)

Cholesterol:

62mg

Protein:

19g

Carbohydrate:

14g

Fiber:

4g

Iron:

3mg

Sodium:

295mg

Calcium:

48mg