Ras el hanout lamb
Instructions
Prevent the meat from becoming dry
To make sure your lamb stays tender and moist, cook it slowly at a low oven temperature for about 8–10 hours. By maintaining a lower temperature over an extended period, you allow the meat’s fat and connective tissues to break down gradually. This prevents the meat from drying out and ensures it remains succulent. Remember to add water to the pot and cover it with a lid or seal it tightly with foil. This helps to trap steam and moisture around the meat, reducing the risk of drying. Finally, after cooking, allow the lamb to rest covered under foil for about 15 minutes. This lets the juices redistribute throughout the meat, ensuring that every bite is as flavourful and tender as possible.
Try different cuts of lamb
If you do not have a boneless roast lamb, you can use other cuts like a shank or leg. Just be sure to adjust the cooking time so the meat becomes tender. Slow cooking is quite adaptable, and these cuts will yield a delicious tender result similar to boneless roast. Keep in mind that a lamb shank might cook faster than a large roast since it is smaller, and the bone helps conduct heat. Check the internal temperature to ensure perfect tenderness, aiming for around 60 °C for medium-rare.
Make your own ras el hanout spice mix
Instead of using a store-bought mix, try making your own ras el hanout spice blend at home. Start by toasting 2 tablespoons each of cumin and coriander seeds, 1 tablespoon of ground cinnamon, 2 teaspoons each of ground ginger and black peppercorns, 1 teaspoon of ground turmeric, and ½ teaspoon of cardamom seeds. Grind the toasted spices to release their aromatic oils, which will add a rich, deep flavour to your lamb. Store the blend in an airtight container to keep it fresh for up to 2 weeks.
FAQ: Questions about ras el hanout lamb
Are you ready to conquer this recipe at home? Before you get started, we have compiled a list with answers to the most frequent questions to help you make this lamb dish. Read on to find out more!
Ingredients
|
Boneless roast lamb
|
1300 g |
|---|---|
|
Salt
|
2 tsp |
|
Ras el hanout spice mix
|
2 tbsp |
|
Garlic cloves
|
5 |
|
Onions
|
2 |
|
Carrots
|
2 |
|
Dried plums
|
200 g |
|
Water
|
200 ml |
|
Fresh herbs, for example, mint, coriander, or parsley
|
|
|
Salt
|
Honey yoghurt sauce
|
Yoghurt
|
400 ml |
|---|---|
|
Garlic cloves
|
4 |
|
Honey
|
3 tbsp |
|
Water
|
Simple and slow-cooked ras el hanout lamb
Let your ras el hanout lamb roast slow-cook in the oven for a simple yet mouthwatering meal. By cooking it at a low temperature for several hours, the ingredients meld beautifully, creating rich flavours. The meat brings strong savoury notes, enhanced by the addition of garlic, onions, carrots, and dried plums. These ingredients become tender, releasing sweet, earthy, and tangy flavours that infuse the lamb. The dried plums, in particular, add a delicate, fruity sweetness that balances the taste.
Juicy and tender with sweet, savoury, and mildly spicy notes
For a truly flavourful dinner experience, the ras el hanout lamb is sure to deliver. Every step of the preparation is carefully crafted to enhance both the flavour and texture of the meat. The tender lamb is slow-cooked to perfection and falls effortlessly apart, inviting you to savour each bite. Originating from North Africa, the ras el hanout spice blend is a fragrant mix of sweet, savoury, and mildly spicy notes, deeply rubbed into the lamb to infuse it with warm notes. This aromatic blend pairs beautifully with lamb, adding a rich depth that perfectly complements its natural taste.
Drizzled with sweet and tangy honey yoghurt sauce
Serve the honey yoghurt sauce drizzled over the lamb or on the side as a dip. Yoghurt sauces are a popular choice with well-seasoned meats, and this one is no exception. A bit of honey adds a subtle floral sweetness, creating a delightful contrast to the spiced ras el hanout lamb with its mix of sweet and tangy flavours. Allow it to coat your palate with a cool, creamy finish.
Try it with various sides
Ras el hanout lamb pairs wonderfully with a variety of sides that complement its deep, savoury flavours. A classic choice is fluffy couscous, which soaks up the yoghurt sauce beautifully. Adding vegetables to the couscous can turn it into a refreshing couscous tabbouleh or pearl couscous salad. Alternatively, a pilaf with dried fruits like apricots or raisins brings a fun, sweet contrast to the lamb.
Roasted vegetables are also a great choice. For an earthy flavour, try aubergines and courgettes, or go for roasted root vegetables like potato wedges, beets, parsnips, and sweet potatoes, which add a caramelised sweetness that complements the spices. For a more traditional touch, serve warm flatbreads alongside the lamb, which is perfect for scooping up the meat and sauce.
Ideas for varying the recipe
There are many ways to tweak this recipe, and adding ingredients directly into the roasting pot is an easy place to start. For a tangy twist, try adding a few preserved lemons. Their zesty, salty notes bring brightness to the dish and cut through the richness of the lamb. Simply cut the preserved lemons into slices and arrange them around the lamb before popping everything into the oven. If you want to experiment with the heat level, add more of the ras el hanout spice mix or a spoonful of harissa paste.
Instead of a honey yoghurt sauce, you could try a tahini or mint yoghurt dip. Tahini has a nutty, earthy flavour and adds a creamy, savoury contrast that complements the spices well. Alternatively, a mint yoghurt dip provides a refreshing, cooling element with herbal freshness. To make the lamb more appealing to the eye, sprinkle toasted almonds, pistachios, or pine nuts over it just before serving. These nuts contribute a satisfying crunch and subtle nutty flavour.
