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

Recipe by Cooking Light November 2009

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Credit: Ellen Silverman; Styling: Toni Brogan

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 375°.

  • 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.

Nutrition Facts

244 calories; fat 9.4g; saturated fat 2.9g; mono fat 4.9g; poly fat 0.7g; protein 20.4g; carbohydrates 17.4g; fiber 0.9g; cholesterol 64mg; iron 3.3mg; sodium 412mg; calcium 61mg.
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