Indulge in the rich flavors of tender roasted lamb paired with a medley of vibrant and spicy harissa vegetables. This mouthwatering dish combines succulent leg of lamb marinated in garlic, olive oil, and fragrant herbs, with some tasty harissa vegetables. Here’s how to make it.
Ingredients:
- 1 leg of lamb (about 4-5 pounds)
- 4 cloves of garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon dried rosemary
- Salt
- Black pepper
- 2 bell peppers, sliced
- 2 zucchinis, sliced
- 1 red onion, sliced
- 2 tablespoons harissa paste
- 2 tablespoons olive oil
Instructions:
- Preheat your oven to 350°F (175°C). In a small bowl, mix together the minced garlic, olive oil, lemon juice, dried rosemary, salt, and pepper to create a marinade for the lamb.
- Place the leg of lamb in a roasting pan and rub the marinade all over the lamb, making sure it’s evenly coated. Let it marinate for at least 30 minutes to allow the flavors to meld. In a separate bowl, toss the sliced bell peppers, zucchinis, and red onion with harissa paste, olive oil, salt, and pepper until the vegetables are well coated.
- Arrange the marinated vegetables around the leg of lamb in the roasting pan. Roast the lamb in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches your desired level of doneness (about 145°F for medium-rare or 160°F for medium).
- While roasting, baste the lamb occasionally with the juices that collect in the pan to keep it moist and flavorful. Once the lamb is cooked to your liking, remove it from the oven and let it rest for about 10-15 minutes before slicing. Serve the roasted lamb slices with the harissa vegetables on the side, and enjoy your delicious meal!
