Slow Roast Ras El Hanout Lamb & Couscous Recipe

Introduction

This slow roast ras el hanout lamb with couscous is a fragrant and tender dish that brings Moroccan-inspired flavors to your table. The lamb is infused with a rich spice paste and slow-cooked to perfection, served alongside fluffy couscous mixed with juicy raisins and fresh herbs. It’s a comforting meal that’s perfect for sharing with family and friends.

Ingredients

• 5 garlic cloves
• 1 lemon, juiced
• 6 tbsp ras el hanout spice mix (shop-bought or homemade)
• 2 tbsp olive oil
• Small shoulder of lamb (about 2kg)
• 2 red onions, cut into large wedges
• 400g couscous
• 100g raisins
• 400g can chickpeas, drained
• Small bunch of parsley, chopped
• Small bunch of coriander, chopped
• 1 preserved lemon, finely chopped or the juice of ½ lemon

Instructions

1. Step 1: Using a pestle and mortar or a mini chopper, mash or chop the garlic with a generous pinch of salt. Add the lemon juice, ras el hanout spice mix, and olive oil, then pound or chop to form a rough paste.
2. Step 2: Use a small knife to make small incisions all over the lamb. Place the lamb in a large, shallow casserole dish or deep roasting tin, then rub the spice paste all over the lamb and into the cuts. Leave at room temperature for 1 hour, or cover and chill overnight for deeper flavor.
3. Step 3: Preheat the oven to 160°C (140°C fan/gas 3). Scatter the onion wedges around the lamb. Cover the dish with a lid or tightly with foil and roast for 3 hours.
4. Step 4: Remove the dish from the oven and uncover. Stir the onions and baste the lamb with the juices. Increase the oven temperature to 180°C (160°C fan/gas 4) and roast uncovered for another 25-30 minutes until the lamb is browned.
5. Step 5: Transfer the lamb and onions to a board to rest. Bring a kettle to the boil. Stir the couscous and raisins into the roasting juices in the dish, making sure they are well coated.
6. Step 6: Pour enough boiling water over the couscous to just cover it. Cover the dish and leave for 5 minutes to allow the couscous to absorb the water.
7. Step 7: Uncover and fluff the couscous with a wooden spoon. Stir through the drained chickpeas, chopped parsley, coriander, and preserved lemon or lemon juice. Season to taste.
8. Step 8: Serve the lamb, onions, and couscous together while warm.

Tips & Variations

• For extra flavor, marinate the lamb overnight in the paste to allow the spices to deeply penetrate the meat.
• If you don’t have preserved lemon, fresh lemon juice adds brightness but preserve lemon offers a unique tangy depth.
• You can add toasted almonds or pine nuts to the couscous for added texture and richness.
• Serve with a dollop of yogurt or a side salad dressed with lemon for a refreshing contrast.

Storage

Store any leftover lamb and couscous in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The lamb may dry out slightly, so cover it while reheating to retain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of lamb?

Yes, other cuts like leg of lamb can be used, but cooking times may vary. A shoulder cut is ideal for slow roasting as it becomes tender and flavorful.

What is ras el hanout?

Ras el hanout is a North African spice blend typically containing a mix of warm spices such as cinnamon, cumin, coriander, cardamom, and turmeric. It adds a complex and aromatic flavor to dishes.