Leg of Lamb with Spicy Harissa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Spice up a holiday dinner with this sultry combo of rich lamb basted with pomegranate molasses and a fiery sauce. Ingredients:
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 |
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 |
Directions:
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.
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