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, (www.seasonedpioneers.co.uk) 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.
Marinating the lamb for a few hours or overnight will only improve it.