Introduction

This slow roast ras el hanout lamb with couscous is a fragrant and comforting dish perfect for a relaxed weekend meal. The tender lamb infused with aromatic spices pairs beautifully with a fluffy, flavorful couscous studded with raisins, chickpeas, and fresh herbs. It’s a wonderful way to bring a taste of North Africa to your dining table.

A large white oval plate holds a roasted lamb shoulder with a dark brown, crispy outside and some pulled, tender meat showing on one side. The lamb is surrounded by roasted red onion wedges with charred edges, creating a mix of deep purple and golden brown colors around the meat. Next to the plate is a white bowl filled with yellow couscous mixed with chickpeas, finely chopped herbs, and small bits of dried fruit, creating a textured and colorful grain salad. A silver spoon rests inside the couscous bowl, and the setting is on a light green surface with a small yellow flower and greenery nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 garlic cloves

1 lemon, juiced

6 tbsp ras el hanout spice mix (shop-bought or see tip below)

2 tbsp olive oil

Small shoulder of lamb (about 2kg)

2 red onions, cut into large wedges

400g couscous

100g raisins

400g can chickpeas, drained

Small bunch of parsley, chopped

Small bunch of coriander, chopped

1 preserved lemon, finely chopped or the juice of ½ lemon

Instructions

Step 1: Using a pestle and mortar or a mini chopper, mash or chop the garlic with a generous pinch of salt. Add the lemon juice, ras el hanout spice mix, and olive oil, then pound or chop to create a rough paste.

Step 2: Use a small knife to make small incisions all over the lamb. Place the lamb in a large, shallow casserole dish or deep roasting tin. Rub the spice paste all over the lamb and into the incisions. Leave at room temperature for 1 hour or, better still, cover and chill overnight.

Step 3: Preheat the oven to 160°C/140°C fan/gas mark 3. Scatter the onion wedges around the lamb. Cover the dish with a lid or tightly with foil and roast for 3 hours.

Step 4: Remove the lamb from the oven and uncover. Stir the onions and baste the lamb in the juices. Increase the oven temperature to 180°C/160°C fan/gas mark 4 and continue roasting uncovered for 25–30 minutes until the lamb is browned.

Step 5: Transfer the lamb and onions onto a board to rest. Bring a kettle of water to the boil. Stir the couscous and raisins into the dish so they are coated in the roasting juices.

Step 6: Pour enough boiling water from the kettle to just cover the couscous. Cover the dish and leave for 5 minutes. Uncover and fluff up the couscous with a wooden spoon.

Step 7: Stir through the chickpeas, chopped parsley, coriander, and preserved lemon or lemon juice. Season to taste. Serve the lamb, onions, and couscous together.

Tips & Variations

If you can’t find ras el hanout, you can make a simple mix with ground cumin, coriander, cinnamon, ginger, turmeric, and paprika.

For extra depth, marinate the lamb with the spice paste overnight in the refrigerator.

Add toasted almonds or pine nuts to the couscous for a crunchy contrast.

Serve with a dollop of Greek yogurt or labneh for creaminess.

FAQs

Can I use other cuts of lamb for this recipe?

Yes, but a shoulder cut works best for slow roasting as it becomes tender and juicy. You can also try a leg of lamb, though cooking times may vary.

What if I don’t have a preserved lemon?

You can substitute with the juice and some finely chopped zest of fresh lemon for a similar bright, tangy flavor.

Dinner

Slow Roast Ras El Hanout Lamb & Couscous Recipe