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.

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

Calories:

244

Fat:

9.4g (sat 2.9g,mono 4.9g,poly 0.7g)

Protein:

20.4g

Carbohydrate:

17.4g

Fiber:

0.9g

Cholesterol:

64mg

Iron:

3.3mg

Sodium:

412mg

Calcium:

61mg