Leg of Lamb with Spicy Harissa

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 244
  • Fat: 9.4g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 20.4g
  • Carbohydrate: 17.4g
  • Fiber: 0.9g
  • Cholesterol: 64mg
  • Iron: 3.3mg
  • Sodium: 412mg
  • Calcium: 61mg

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. 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. 2. Preheat oven to 375°.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Leg of Lamb with Spicy Harissa Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy