Serves 8
280 min
Slow Roast Ras El Hanout Lamb & Couscous
Recipe GLPRf02e7512cb0c9c
A fragrant, North African-inspired dish featuring a tender lamb shoulder rubbed with a warm spice paste, slow-roasted until fall-apart tender, then served with fluffy couscous, chickpeas, and fresh herbs. The lamb's rich pan juices infuse the grains, creating a deeply satisfying one-dish meal for eight.
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Ingredients
5 garlic cloves
Sea salt
1 lemon, juiced
6 tablespoons ras el hanout spice mix
2 tablespoons olive oil
2 kg lamb shoulder
2 red onions, cut into large wedges
400 grams couscous
100 grams raisins
400 grams canned chickpeas, drained
Small bunch of fresh parsley, chopped
Small bunch of fresh coriander, chopped
1 preserved lemon, finely chopped, or juice of ½ fresh lemon
Directions
Using a pestle and mortar or mini food processor, crush the garlic cloves with a generous pinch of salt until coarse. Add the lemon juice, ras el hanout spice mix, and olive oil, then continue pounding or processing until a rough paste forms. With a small sharp knife, make shallow incisions across the entire surface of the lamb shoulder. Place the lamb in a large shallow casserole or deep roasting tin. Rub the spice paste thoroughly all over the lamb, pressing it into the incisions. Cover and refrigerate for at least 1 hour, preferably overnight.
Preheat the oven to 160°C (140°C fan). Scatter the red onion wedges around the lamb in the dish. Cover tightly with a lid or foil and roast for 3 hours. Remove from the oven and uncover. Stir the onions around and baste the lamb with the pan juices. Increase the oven temperature to 180°C (160°C fan), return the dish uncovered, and continue roasting for 25-30 minutes until the lamb is deeply browned on top and the internal temperature reaches at least 145°F.
Transfer the lamb and roasted onions to a cutting board and let rest for 10-15 minutes. Put a kettle of water on to boil. Stir the couscous and raisins into the roasting dish, ensuring they are well coated in the lamb's cooking juices. Pour over enough boiling water to just cover the couscous, then cover the dish and let sit undisturbed for 5 minutes. Uncover and fluff the couscous gently with a fork. Fold in the drained chickpeas, chopped parsley, coriander, and the finely chopped preserved lemon or fresh lemon juice. Season with salt and pepper to taste. Bring the lamb, onions, and couscous mixture to the table together to serve.
