Roast Lamb with Peppers and Mint Gremolata

Ingredients

• 1 teaspoon balsamic vinegar 
• 2 cups bell pepper strips yellow ( 2 peppers)
• 2 cups bell peppers strips red ( 2 peppers)
• 0.5 teaspoon pepper black divided freshly ground
• 2 cups cherry tomatoes halved
• 0.3 cup flat-leaf parsley finely chopped
• 0.3 cup mint leaves fresh finely chopped
• 0.3 cup parsley fresh finely chopped
• 4  garlic cloves minced
• 4  garlic cloves thinly sliced
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 7.5 pound leg of lamb trimmed
• 1 tablespoon juice of lemon fresh
• 3 tablespoons lemon rind grated
• 6 tablespoons olive oil divided
• 2 cups orange bell pepper strips ( 2 peppers)
• 5 cups onion red vertically sliced ( 2 onions)
• 1 teaspoon salt divided

Equipment

• bowl
• oven
• sieve
• roasting pan
• kitchen thermometer
• aluminum foil

Directions

1. Preheat the oven to 45
2. 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.
3. 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.
4. Place the lamb on top of the vegetable mixture. Insert a meat thermometer into the thickest portion of the lamb.
5. Bake at 450 for 50 minutes. Reduce the oven temperature to 350 (do not remove the lamb from the oven).
6. Bake 20 minutes more, or until the thermometer registers 150 (for medium-rare). Roast to desired degree of doneness, stirring the vegetables every 15 minutes.
7. Place the roast on a heated platter, and cover with foil.
8. Let stand 15 minutes before carving.
9. Drain the vegetables through a fine sieve into a bowl (reserve the liquid for sauce).
10. Place the vegetables in a bowl, and stir in the parsley and vinegar.
11. To prepare the gremolata, combine the ingredients in a small bowl, and toss to combine.
12. Serve a small spoonful with the lamb.