Difference between revisions of "Moroccan Lamb"

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(New page: == 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 d...)
 
 
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== Ras el Hanout ==
 
== Ras el Hanout ==
  
This is the famous "Moroccan Spice" mix.
+
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 salt

Latest revision as of 23:03, 5 January 2008

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.