90 minutes
A succulent and spicy boneless leg of lamb, roasted with a medley of cherry tomatoes, red bell peppers, and garlic, finished with a fresh parsley garnish.
Boneless Leg Of Lamb, trimmed
0 lb
tablespoons
Harissa, spread
tablespoons
head
0 pint
Bell Pepper, diced
each
Flat Leaf Parsley, chopped
handful
1. Preheat Oven
Start by preheating your oven to 400ºF to ensure it's ready for cooking your leg of lamb.
2. Season and Sear the Lamb
Rub the boneless leg of lamb with salt and harissa. Heat a Dutch oven on the stove until very hot, then sear the lamb for 3-4 minutes to achieve a browned, caramelized crust.
3. Add Vegetables and Bake
Add a head of garlic cloves, a pint of cherry tomatoes, and two diced red bell peppers into the Dutch oven, surrounding the meat. Cover and bake until a meat thermometer registers an internal temperature of 140ºF, about 50-55 minutes.
4. Rest Lamb and Cook Vegetables
After baking, remove the lamb from the pot to rest. Meanwhile, cook the vegetables over medium heat until they break down into a chunky sauce, about 10 minutes.
5. Slice and Serve
Slice the rested lamb, spoon the vegetable sauce onto a serving platter, place the lamb slices on top, and garnish with chopped parsley.
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