Slow roast Ras El Hanout spiced leg of lamb
I always suspected Morocco had incredible cuisine but that realisation never really dawned on me until I visited Marrakech. There, I had some of the most incredible and spice infused slow cooked dishes I had ever had. I learned all about the secrets to authentic Moroccan flavour – slow cooking and the most fragrant of all North African spices, ras el hanout. Ras El Hanout , which means “Head of the shop” in Arabic, is the crème de la crème of North African spices. it is a typically Moroccan spice mix 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.
Leg of lamb is a really tender cut so there is really no need to marinate it. In fact marinating it could make the lamb meat tougher and chewy.
This is an easy roast that can feed a small crowd. I like to serve it with roasted potatoes. When slow cooked for between 5-7 hours it becomes so tender, melts off the bone and so flavorful.
Feel free to nestle more garlic cloves, onions, carrots, potatoes, fresh tomatoes or cherry tomatoes or whatever other vegetables takes your fancy around the lamb in the last 10-40 minutes of roasting. The extras will certainly make your roast lamb look handsome if nothing else.