Ras El Hanout Marinated Lamb Recipes

Steps:

• Using a pestle and mortar or a mini chopper, mash or chop the garlic with a generous pinch of salt, then add the lemon juice, ras el hanout spice mix and olive oil, then pound or chop to a rough paste. Use a small knife to make small incisions all over the lamb. Sit the lamb in a large, shallow casserole dish or deep roasting tin, then rub the paste all over the lamb and into the cuts. Leave at room temperature for 1 hr, or better still cover and chill overnight.
• When ready to cook, heat the oven to 160C/140C fan/gas 3. Scatter the onion wedges around the lamb, then cover the dish with a lid or tightly with foil and roast for 3 hrs. Remove from the oven and uncover. Stir the onions and baste the lamb in the juices, then turn the oven up to 180C/160C fan/gas 4 and continue to roast the lamb, uncovered, for 25-30 mins until browned.
• Lift the lamb and onions onto a board to rest and put the kettle on. Stir the couscous and raisins into the lamb dish so they're coated in the roasting juices. Pour over enough boiling water from the kettle to just cover the couscous, then cover the dish and leave for 5 mins. Uncover and fluff the couscous up with a wooden spoon, then stir through the chickpeas, chopped herbs and preserved lemon or lemon juice, and season to taste. Bring the lamb, onions and the couscous to the table to serve.

Steps:

• Mix all the ingredients (except the lamb) together to make a paste.
• Stab a few holes in the lamb, and rub the mix into the lamb-massage it in well.
• Set aside for about 1 hour, to allow the lamb to come to room temperature.
• Cook over a hot grill (BBQ) for about 30 minutes (or until cooked to your liking), allowing it to rest loosely tented with foil, for a further 20.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Season lamb with sea salt, and rub with ras el hanout. In a medium cast iron skillet over medium high heat, sear lamb on all sides until evenly browned.
• Place skillet with lamb in the preheated oven, and roast 30 minutes, or until the internal temperature has reached a minimum of 145 degrees F (63 degrees C).
• Remove lamb from skillet, reserving juices, and allow to rest 10 to 15 minutes before slicing ribs. Place skillet with juices over medium heat, and stir in wine and honey. Cook until reduced by about half. Drizzle over ribs to serve.

Steps:

• Whisk kefir, ras el hanout, garlic and salt together in a medium bowl. Place lamb in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 3 hours and up to 24.
• Prepare a grill for high heat; thoroughly clean grates and brush with oil.
• Remove lamb from marinade shaking off any excess. Grill, turning once, until charred and cooked through, about 3 minutes per side for medium-rare.
• Transfer to a platter; let rest 10 minutes. Top lamb with cilantro and scallion and dust with ras el hanout.

Steps:

• Add oil to a large heavy saucepan and fry the onions and garlic until browned but not burned; remove from pan and set aside.
• Add lamb to the same pan, frying until well browned.
• Add onion and garlic mixture back to the same pan.
• Add ras el hanout and salt and pepper; mix well to coat everything.
• Add the stock, bring to the boil, then reduce heat to an even simmer.
• Cook 1 1/2 hours, stirring occasionally.
• Add honey, and continue to cook an additional 30 minutes, until the lamb is tender and the sauce has thickened.
• Serve with rice, and scatter the almond slivers over the lamb.