Boneless Leg of Lamb with Harissa and Vegetables

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.