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Leg of Lamb with Spicy Harissa

Photo: Ellen Silverman; Styling: Toni Brogan
Yield 8 servings (serving size: about 3 ounces lamb and 2 tablespoons harissa)
Spice up a holiday dinner with this sultry combo of rich lamb basted with pomegranate molasses and a fiery sauce.

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

Nutrition 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

How to Make It

  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.