Ingredients
2 tbsp. red wine
1 tbsp. lemon juice
1 tbsp. berbere
1 tsp. smoked paprika
1 tsp. Dijon mustard
3 1/2 lb. boneless leg of lamb
kosher salt
Freshly ground pepper
1/4 c. extra-virgin olive oil
2 red onions
6 clove garlic
2 tsp. rosemary
2 tsp. thyme
2 plum tomatoes
1 yellow bell pepper
1 large shallot
Preparation
Step 1In a small bowl, whisk the wine with the lemon juice, berbere, paprika, and mustard.Step 2Season the lamb with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add half of the lamb to the casserole and cook over moderately high heat, turning, until browned all over, 6 to 8 minutes. Using a slotted spoon, transfer the lamb to a medium bowl. Repeat with the remaining lamb.Step 3Add the onions, garlic, rosemary, thyme, and a generous pinch each of salt and pepper to the casserole and cook over moderate heat, stirring occasionally, until the onions have softened, about 8 minutes.Step 4Add the lamb and any accumulated juices to the casserole along with the wine mixture, tomatoes, bell pepper and shallot. Cook over moderate heat, stirring, until the tomatoes and bell pepper have softened and the lamb is just cooked through, about 10 minutes. Season with salt and pepper and serve.
