Greatest Hits: 2009

All Cooking Light recipes have to meet our high standards, but a few each issue are so great they end up as staff favorites. 

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Leg of Lamb with Spicy Harissa
Ellen Silverman

November: Leg of Lamb with Spicy Harissa

Bring a touch of the exotic to your holiday table with our North African twist on tradition. Tender lamb is coated with pomegranate molasses, which makes a perfect contrast with the fiery tomato-spice paste it's served with. If you can't find pomegranate molasses, cook pomegranate juice down to a thick, syrupy consistency.

View Recipe: Leg of Lamb with Spicy Harissa

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