Leg of Lamb with Spicy Harissa

Ingredients

• 0.8 teaspoon pepper black freshly ground
• 1.5 cups tomatoes whole canned undrained finely chopped
• 0.5 teaspoon caraway seeds 
• 1 teaspoon coriander seeds 
• 1 teaspoon pepper red crushed
• 0.5 teaspoon cumin seeds 
• 1 tablespoon mint leaves fresh chopped
• 1 tablespoon garlic minced
• 2 tablespoons ginger finely grated
• 0.5 teaspoon kosher salt 
• 1 teaspoon kosher salt 
• 2.5 pound rolled leg of lamb boneless trimmed
• 2 tablespoons olive oil 
• 0.3 cup pomegranate molasses 
• 1 tablespoon shallots minced

Equipment

• sauce pan
• oven
• kitchen thermometer
• broiler pan
• kitchen twine

Directions

1. To prepare harissa, place the first 4 ingredients in a spice or coffee grinder; process until finely ground.
2. Heat oil in a small saucepan over medium heat.
3. Add 1 tablespoon garlic and spice mixture; cook 1 minute or until garlic is golden and spices are fragrant, stirring frequently.
4. 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.
5. Remove from heat; chill until ready to use.
6. Preheat oven to 37
7. To prepare lamb, combine molasses, ginger, 1 tablespoon garlic, and shallots. Unroll lamb; sprinkle 1 teaspoon salt and black pepper over both sides.
8. Spread half of molasses mixture on top of lamb. Reroll lamb; secure at 1-inch intervals with twine.
9. Place on a broiler pan; rub remaining pomegranate mixture over outside of lamb.
10. Bake at 375 for 50 minutes or until a thermometer registers 12
11. Place roast on a platter; let stand 15 minutes.
12. Serve with harissa.