Skip to main content

ROAST LEG OF LAMB WITH RAS EL HANOUT & Turkish spoon salad

-->

Serves: 4

RAS EL HANOUT

Don't be put off this recipe by the number of ingredients. The spice mix is simple to make…although you can buy it. It keeps well in a jar and can be used so many other dishes. It lends a wonderful aromatic flavour to the lamb.

2 teaspoons black peppercorns
2 teaspoons fennel seeds
4 teaspoons coriander seeds
16 cardamom pods
2 teaspoons yellow mustard seeds
4 teaspoons cumin seeds
1 cinnamon stick
1⁄2 teaspoon freshly grated nutmeg
1 teaspoon cayenne pepper
2 teaspoons turmeric

2 teaspoons paprika
1 teaspoon sea salt

Gently toast the peppercorns, fennel, coriander, cardamom, mustard, cumin and cinnamon until fragrant. Combine with the remaining ingredients and grind with a mortar and pestle or a spice grinder until powdered. Keep in an airtight container.

For the lamb
4 cloves garlic, peeled
1⁄2 teaspoon sea salt
2 tablespoons olive oil
2kg leg of lamb
500ml chicken stock
Crush the garlic to a paste with the salt. Mix with the olive oil and 4-5 tablespoons of the ras el hanout then smear this mixture all over the lamb. Leave to marinate in the refrigerator for at least 1-2 hours or overnight.

Preheat the oven to 200°C.
Place the lamb leg in a baking dish and pour the chicken stock around.
Roast for 2 hours, during the cooking time, glaze the lamb at least 2 or 3 times with the cooking liquid.

Spoon Salad
2       very ripe vine-ripened tomatoes, skinned and finely diced
1       long red pepper, seeded and finely diced
2       red chilli peppers, seeded and finely diced
1       small Lebanese cucumber, peeled, seeded and finely diced
1       large shallot, peeled and finely diced
2       tablespoons finely chopped parsley leaves
½      teaspoon dried mint
½      teaspoon pomegranate molasses
1       teaspoon red wine vinegar
3       tablespoons extra-virgin olive oil
         Salt and black pepper

To make the salad, place the diced tomatoes, pepper, chillies, cucumber and shallot on a large chopping board. Use a very sharp large knife to chop them all together. You are aiming for well-integrated, even and fine dice. Scrape into a large mixing bowl and add all the remaining ingredients, reserving 2 tablespoons of the extra-virgin olive oil. Stir well so that everything is very well combined and leave for 20 minutes to macerate.

Comments

Post a Comment

Popular posts from this blog

Turn the other cheek

-->
At our restaurant, we love to slow cook delicious, tender beef cheeks until they practically melt in your mouth. They are consistently popular with our guests; especially during the winter months when there is a little chill in the air. I would argue that stewing and braising are the quintessence of good home cooking. Rich comfort food with robust flavours in the shape of pot roasts, casseroles, hot pots and stews, cooked slowly to create memorable dishes that are not only delicious but also economical.
There is a myth that slow cooking is a lot of bother and takes too much time. The reality is that braising can be quick and easy to produce, leaving you time to get on with other things while the meat is cooking and tempting you with all those fabulous aromas that float around the kitchen.

Fusion or confusion?

--> I spent a little time in the company of Silvia Anglada recently.
Her restaurant, Es Tast de na Silvia is the certified epicentre of Slow Food in the Balearic Islands, located in Cuitadella (Menorca). As I watched her cooking and explaining her philosophy, I soon realised that Silvia is incredibly passionate about the food we eat, where it comes from and how it is grown. She has been at the forefront of the slow food movement in Spain over the last few years and her restaurant promotes the use of locally produced, seasonal, biodynamic foods. She believes deeply in a reconnection with the lost rhythms of nature, the traditions of the past and working the land. She also believes in producing and eating great, local food in a relaxed, sociable way and wastes absolutely nothing from any of her ingredients in the kitchen…her delicious dessert was flavoured with juice from the “inedible” skins of broad beans!

How to make the Perfect chocolate brownie

Dark chocolate Brownie Ingredients. 200g unsalted butter
 200g dark chocolate 250g light brown sugar 50g peeled almonds, chopped 80g cocoa powder, sifted
 65g plain flour, sifted
 1 teaspoon baking powder
 4 large free-range eggs Zest of 1 orange
 Preheat the oven to 190°C Prepare an 18cm square, deep tin by lining with nonstick baking paper. Melt the chocolate & butter together in a bowl. Mix the eggs and sugar in a food processor. Slowly add the almonds, orange zest, baking powder, flour and cocoa.
Finally add the melted chocolate, transfer mixture to the prepared tin and bake for 30 minutes. When cooked, leave to cool in the tin, before cutting into 12 bite-sized squares.