Description
This slow roast ras el hanout lamb with couscous is a flavorful, aromatic dish featuring a tender shoulder of lamb slow-cooked with a fragrant North African spice blend. Paired with fluffy couscous, raisins, chickpeas, fresh herbs, and preserved lemon, this recipe delivers a hearty and spiced meal perfect for sharing.
Ingredients
Scale
Lamb and Marinade
- 5 garlic cloves
- 1 lemon, juiced
- 6 tbsp ras el hanout spice mix (shop-bought or homemade)
- 2 tbsp olive oil
- 1 small shoulder of lamb (about 2kg)
Vegetables and Couscous
- 2 red onions, cut into large wedges
- 400g couscous
- 100g raisins
- 400g can chickpeas, drained
Herbs and Garnishes
- Small bunch of parsley, chopped
- Small bunch of coriander, chopped
- 1 preserved lemon, finely chopped or ½ lemon juice
Instructions
- Prepare the marinade: Using a pestle and mortar or a mini chopper, mash or chop the garlic with a generous pinch of salt until pasty. Add the lemon juice, ras el hanout spice mix, and olive oil, then pound or chop to form a rough paste.
- Marinate the lamb: Use a small knife to make small incisions all over the lamb shoulder. 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 for best results, cover and refrigerate overnight for maximum flavor infusion.
- Preheat the oven: Heat your oven to 160°C (140°C fan)/Gas mark 3.
- Add onions and start roasting: Scatter the red onion wedges around the lamb in the casserole dish. Cover the dish with a lid or tightly with foil and place it in the oven to roast for 3 hours. This slow roasting will tenderize the lamb and develop deep flavors.
- Brown the lamb: Remove the dish from the oven and uncover it. Stir the onions to coat them in the lamb juices and baste the lamb as well. Increase the oven temperature to 180°C (160°C fan)/Gas mark 4 and continue roasting the lamb uncovered for an additional 25-30 minutes until the surface is browned and caramelized.
- Rest the lamb: Carefully lift the lamb and onions onto a board and allow the meat to rest while you prepare the couscous.
- Prepare the couscous: Stir the couscous and raisins into the lamb roasting juices in the casserole dish so they are well coated. Pour enough boiling water from a kettle to just cover the couscous. Cover the dish and let it stand for 5 minutes to allow the couscous to absorb the liquid.
- Fluff and finish couscous: Uncover the dish, fluff the couscous with a wooden spoon to separate the grains. Stir in the drained chickpeas, chopped parsley, chopped coriander, and preserved lemon or additional lemon juice. Season with salt and pepper to taste.
- Serve: Bring the rested lamb and onions back to the dish with the couscous and serve immediately for a warm, fragrant, and comforting meal.
Notes
- For deeper flavor, marinate the lamb overnight in the refrigerator.
- Preserved lemon adds authentic tanginess; if unavailable, use extra fresh lemon juice but flavor will be milder.
- Ras el hanout is a complex North African spice blend; adjust quantity based on spiciness preference.
- Allowing the lamb to rest after roasting ensures juicier, more tender meat.
- This recipe pairs well with a simple cucumber and yogurt salad to balance spices.
- Prep Time: 15 minutes (plus 1 hour marinating time or overnight if preferred)
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: North African
Keywords: slow roast lamb, ras el hanout lamb, couscous recipe, North African lamb, slow roasted shoulder of lamb, spiced lamb shoulder
