Moroccan Lamb

Ras el Hanout

This is the famous "Moroccan Spice" mix.

• 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.