Leg of Lamb with Spicy Harissa

Leg of Lamb with Spicy Harissa Recipe
Photo: Ellen Silverman; Styling: Toni Brogan
Spice up a holiday dinner with this sultry combo of rich lamb basted with pomegranate molasses and a fiery sauce.

Yield:

8 servings (serving size: about 3 ounces lamb and 2 tablespoons harissa)

Recipe from

Cooking Light

Nutritional Information

Calories 244
Fat 9.4 g
Satfat 2.9 g
Monofat 4.9 g
Polyfat 0.7 g
Protein 20.4 g
Carbohydrate 17.4 g
Fiber 0.9 g
Cholesterol 64 mg
Iron 3.3 mg
Sodium 412 mg
Calcium 61 mg

Ingredients

Harissa:
1 teaspoon crushed red pepper
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon caraway seeds
2 tablespoons olive oil
1 tablespoon minced garlic
1 1/2 cups canned whole tomatoes, undrained and finely chopped
1 tablespoon chopped fresh mint
1/2 teaspoon kosher salt
Lamb:
1/4 cup pomegranate molasses
2 tablespoons finely grated ginger
1 tablespoon minced garlic
1 tablespoon minced shallots
1 (2 1/2-pound) rolled boneless leg of lamb, trimmed
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Preparation

1. To prepare harissa, place the first 4 ingredients in a spice or coffee grinder; process until finely ground. Heat oil in a small saucepan over medium heat. Add 1 tablespoon garlic and spice mixture; cook 1 minute or until garlic is golden and spices are fragrant, stirring frequently. Add tomatoes, mint, and 1/2 teaspoon salt; reduce heat to low, and simmer 1 hour or until mixture thickens to a paste, stirring occasionally. Remove from heat; chill until ready to use.

2. Preheat oven to 375°.

3. To prepare lamb, combine molasses, ginger, 1 tablespoon garlic, and shallots. Unroll lamb; sprinkle 1 teaspoon salt and black pepper over both sides. Spread half of molasses mixture on top of lamb. Reroll lamb; secure at 1-inch intervals with twine. Place on a broiler pan; rub remaining pomegranate mixture over outside of lamb. Bake at 375° for 50 minutes or until a thermometer registers 125°. Place roast on a platter; let stand 15 minutes. Serve with harissa.

November 2009
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