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