Slow roast Ras El Hanout spiced leg of lamb
Slow roast Ras El Hanout spiced leg of lamb
October 25, 2015
Ras El Hanout spice mix is made up of between 12 to as many as 20 of the best spices including cinnamon, nutmeg, cloves, allspice, chili peppers, cumin, cardamom, paprika, fenugreek and other spices. The inspiration for this slow roast ras el hanout spiced leg of lamb is purely derived from the delights and flavours of the slow roasted ras el hanout spiced meat dishes or méchoui so popular in Morocco. Slow cooked for between 5-7 hours it becomes so tender and melts off the bone.
Directions
1Pre-heat the oven on the highest level
2Mix the ras el hanout, ground black peppercorn and salt into the olive oil
3Make incisions into the lamb and insert some of the garlic
4Rub the ras el hanout and peppercorns mixture on the meat
5crush the remaining garlic and lay these on the roasting tray
6Add water to the tray (wine optional)
7Cover the tray with tinfoil and place in the oven. Turn the oven down immediately to 170°C/325°F/gas 3 and cook for 5 hours
8Let the lamb rest for about 15 minutes before carving
Add more water as the lamb roasts if need be
Baste the lamb every hour or so to keep it moist
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