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Lamb Marinaded in Ras El Hanout
The name in Arabic means “head of the shop” ie all the best spices.
If you want to make your own Cous Cous check out our recipe here.
Method
- Mix together the yogurt and spices
- Carefully open the narrow end of the vacuum packed lamb and slide out the meat (Leaving the vacuum pack as a bag)
- With a sharp pointed knife stab the meat all over!
- Tip the yogurt mix into the bag followed by the meat
- By squeezing the bag massage the marinade into the meat. Place in a dish at the bottom of the fridge for 24hrs
- Heat the oven to 220°C Gas Mark 7
- Allow the meat to come to room temperature
- Tip the meat and all the marinade into a roasting dish
- Pour over 1 tablespoon olive oil
- Tent the meat with tin foil. Place in the pre-heated oven for 10mins then reduce temperature to 140°C Gas Mark 1
Cook for a further 4 hours
Turn the oven off leaving the meat inside to rest for 30 mins before serving.
Preparation Time: 20 mins
Cooking Time: 270 mins
Oven Temperature: 220°C Gas Mark 7
Ingredients:
- 1.8kg lamb shoulder on the bone
- 200g natural yogurt
- 2 heaped tablespoons of Ras El Hanout spices
- 1 tblsp olive or rapeseed oil