Slow Cooked Lamb with Ras el Hanout

Ras el Hanout (meaning “head of the shop” in Arabic) is an aromatic mixture of dried spices with anything from 12 to  100 different spices, which usually includes cinnamon, nutmeg, dried rosebuds, ginger, cloves, turmeric and in the past other ingredients included hashish and an aphrodisiac called the Spanish fly!

Here I used a ready made spice mixture from Seasoned Pioneers, ( but I intend to make my own really soon as a freshly made spice mix will be more pungent. In the meantime, this very good mix, also includes cardamon, galangal, nigella seeds, cayenne, allspice, lavender, coriander and mace.

I have also used it as a spice flavouring for roasted almonds. Roast some whole almonds in their skins, with olive oil, sea salt and a little of the Ras el Hanout.

Now for the roast lamb recipe….
A shoulder of lamb, about 2-2 1/2 kg, fat scored
1 lemon
olive oil
sea salt flakes
freshly ground black pepper
Ras el hanout
Quantities are a little vague here but I’m guessing I rubbed in about 2 tablespoons of ras el hanout mixed with sea salt and pepper, then drizzled over about 2 tablespoons of olive oil and squeezed over the juice from the lemon. (adding the squeezed out lemon skins to the tin.)
I started the lamb off in a hot oven 220 C/425 F/Gas 7 for about 20 minutes, then reduced the heat (150 C/300 F/Gas 2) and roasted the lamb for another hour or so. Then squeezed the pulp from the roasted lemon all over, covered with foil and returned the lamb to the oven for about 3 more hours. Baste when and if you remember.

Marinating the lamb for a few hours or overnight will only improve it.

This entry was posted in August, Herbs, Spices & Flavourings, July, June, Mains, May, Meat & Poultry, October, September and tagged , , , , , . Bookmark the permalink.

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