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Photo: Ellen Silverman; Styling: Toni Brogan Photo by: Photo: Ellen Silverman; Styling: Toni Brogan

Leg of Lamb with Spicy Harissa

Spice up a holiday dinner with this sultry combo of rich lamb basted with pomegranate molasses and a fiery sauce.

Cooking Light NOVEMBER 2009

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

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.

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
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Leg of Lamb with Spicy Harissa recipe

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