70 minutes
A savory and tender leg of lamb dish flavored with North African harissa, garlic, and fresh vegetables.
Boneless Leg Of Lamb, rolled and tied
0 lb
tablespoons
Harissa
tablespoons
Garlic, cloves separated and peeled
head
0 pint
Bell Pepper, cut into large dice
each
Flat Leaf Parsley, stemmed and chopped
bunch
1. Prepare and Sear Lamb
Preheat your oven to 400ºF. Season the lamb with salt and rub it all over with harissa. Sear the lamb in a Dutch oven or heavy pot over medium-high heat until it develops a rich, brown crust, about 3-4 minutes per side.
2. Add Vegetables and Roast
Add the garlic cloves, cherry tomatoes, and diced red bell peppers to the pot with the lamb. Cover the pot and transfer it to the oven. Roast for 50-55 minutes, or until the lamb reaches an internal temperature of 140ºF.
3. Rest Lamb and Cook Vegetables
Remove the lamb from the pot and let it rest on a cutting board. Meanwhile, return the pot to the stove and cook the vegetables uncovered for about 10 minutes to thicken the sauce.
4. Serve
Slice the lamb and place it on a platter. Pour the thickened vegetable sauce over the top and garnish with freshly chopped parsley.
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