Moroccan Lamb
From Jon's Wiki
Ras el Hanout
This is the famous "Moroccan Spice" mix. Ras el hanout means "Top of the market" in Arabic, meaning a blend of the best and most valuable spices. Like "curry powder", there is no fixed recipe, and many variations.
- 1 tsp salt
- 1 tsp whole peppercorns
- 1 tsp whole cumin seed
- 1 tsp whole coriander seed
- 1 tsp ground ginger
- ½ tsp dried rosehips
- ½ tsp ground cinnamon
- ½ tsp cayenne pepper
- ½ tsp whole pimento
- 2-3 whole cloves
Grind together into an even powder.
Marinade
- 2 tbsp Ras el Hanout (above)
- juice of 1 lemon
- 2 tbsp olive oil
- 1 tbsp sultanas
- 2-3 garlic cloves
Combine all ingredients in a mortar & pestle and pound into a paste.
Moroccan Roast Lamb
- 1 roast lamb cut (2-3 kg leg, shoulder or rolled rib)
Make incisions with a small knife, and rub the marinade into the cuts, and coat the meat with the remainder. Leave to marinade (refridgerated) for a few hours, or ideally overnight.
Roast at 200°C for 1½ to 2 hours, until medium rare (pink with clear juice) and the spicy exterior is beginning to blacken.