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)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 321
  • Fat: 22g
  • Saturated fat: 7g
  • Monounsaturated fat: 11g
  • Polyunsaturated fat: 2g
  • Protein: 19g
  • Carbohydrate: 14g
  • Fiber: 4g
  • Cholesterol: 62mg
  • Iron: 3mg
  • Sodium: 295mg
  • Calcium: 48mg

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

  1. 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.
  2. 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.
  3. 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.
  4. To prepare the gremolata, combine the ingredients in a small bowl, and toss to combine. Serve a small spoonful with the lamb.
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