Dinner

Slow Roast Ras El Hanout Lamb & Couscous Recipe

ByLuna Ryder February 1, 2026February 1, 2026

Introduction

This slow-roast ras el hanout lamb with couscous is a wonderfully fragrant and tender dish, perfect for sharing with family and friends. The aromatic spice mix infuses the lamb with rich flavors, while the couscous, raisins, and herbs add delightful texture and brightness.

A large white oval plate holds a roasted lamb shoulder that is dark brown with a crispy, spiced crust and has some pulled meat shredded at the front right side; it is surrounded by charred red onion wedges with purple and golden brown coloring all around the meat. Next to the plate is a round white bowl filled with a yellow couscous salad mixed with light yellow chickpeas, green herbs, and small dark raisins or dried fruit pieces, with a silver spoon resting inside. The bowls are placed on a white marbled surface with a small bouquet of yellow billy balls and green stems on the left. 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 homemade)
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 into 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, then rub the spice paste all over and into the cuts. Leave at room temperature for 1 hour, or cover and chill overnight for best results.
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 dish from the oven and uncover. Stir the onions, baste the lamb with the juices, then increase the oven temperature to 180°C (160°C fan)/gas mark 4. Roast the lamb, uncovered, for another 25–30 minutes until browned.
Step 5: Transfer the lamb and onions onto a board to rest. Meanwhile, stir the couscous and raisins into the roasting dish to coat them in the juices. Pour over enough boiling water from a kettle to just cover the couscous, then cover and leave for 5 minutes.
Step 6: Uncover and fluff the couscous with a wooden spoon. Stir through the drained chickpeas, chopped parsley and coriander, and the preserved lemon or lemon juice. Season to taste.
Step 7: Serve the rested lamb and onions alongside the couscous, sharing the delicious combination of flavors at the table.

Tips & Variations

For a homemade ras el hanout, combine warm spices like cumin, coriander, cinnamon, and cardamom.
Marinate the lamb overnight to deepen the flavors even more.
Add toasted almonds or pine nuts to the couscous for extra crunch.
Substitute preserved lemon with extra lemon zest if unavailable.

Storage

Store leftover lamb and couscous in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave with a splash of water to keep the couscous moist. Avoid overcooking during reheating to maintain tenderness.