Ras El Hanout is fairly readily available and I use the Spicentice version. As you'll know from previous posts, I really rate the Spicentice products. Leicester based, they produce a range of authentic spice kits. You can buy them in many supermarkets including the midlands co-op stores.
Ingredients: serves 2- 3
- 680g shoulder of lamb, approx
- 2 tbsp Ras El Hanout spice blend (I use Spicentice)
- Juice of a lemon
- 2 cloves of garlic, crushed
- 4 tbsp olive oil
- Salt & Pepper
- Mix the Ras El Hanout in a small bowl with the lemon juice, oil, garlic and salt and pepper.
- Rub the marinade over the lamb and then cover in clingfilm and leave it in the fridge for at least 2 hours and even better, overnight.
- Pre-heat the oven to 200°C/gas mark 6, and take the lamb out of the fridge. It should be at room temperature before you start to cook it.
- Put the lamb in a roasting tin and pour any marinade left in the dish over the meat. Roast for about an hour and a half.
- Rest the lamb for 15 mins before carving.
The finished thing. Served simply with potato wedges and oven roasted carrots, peppers and spring onions.