Leg Of Lamb With Spicy Harissa

• 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

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 375u0b0.
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 375u0b0 for 50 minutes or until a thermometer registers 125u0b0. Place roast on a platter; let stand 15 minutes. Serve with harissa.

red pepper, coriander seeds, cumin seeds, caraway seeds, olive oil, garlic, tomatoes, fresh mint, kosher salt, pomegranate molasses, ginger, garlic, shallots, lamb, kosher salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/leg-of-lamb-with-spicy-harissa (may not work)