Roast Lamb With Peppers And Mint Gremolata

• 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

1. Preheat the oven to 450u0b0. 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 450u0b0 for 50 minutes. Reduce the oven temperature to 350u0b0 (do not remove the lamb from the oven). Bake 20 minutes more, or until the thermometer registers 150u0b0 (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.

red onion, yellow bell pepper, orange bell pepper, red bell peppers, cherry tomatoes, ground coriander, ground cumin, garlic, olive oil, salt, freshly ground black pepper, lamb, flatleaf parsley, balsamic vinegar, fresh parsley, fresh mint, lemon rind, lemon juice, garlic

Taken from www.myrecipes.com/recipe/roast-lamb-with-peppers-mint-gremolata (may not work)