Serves: 4


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.


  1. Great recipe! The Turkish spices used were amazing! Will it go well with Italian Lamb Risotto if served together?

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