Description
A flavorful slow-roasted lamb shoulder infused with aromatic ras el hanout spices, served with fluffy couscous mixed with raisins, chickpeas, fresh herbs, and preserved lemon for a vibrant North African-inspired meal.
Ingredients
Scale
Marinade and Lamb
- 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 Sides
- 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
- Prepare the spice paste: Using a pestle and mortar or 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 form a rough paste.
- Marinate the lamb: 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 cuts thoroughly. Leave at room temperature for 1 hour or cover and chill overnight for deeper flavor.
- Prepare for roasting: Preheat the oven to 160°C (140°C fan)/gas mark 3. Scatter the red onion wedges around the lamb in the roasting dish. Cover the dish with a lid or tightly with foil.
- Slow roast the lamb: Roast the lamb and onions in the oven for 3 hours until tender. Remove from the oven, uncover, stir the onions, and baste the lamb with the cooking juices.
- Brown the lamb: Increase the oven temperature to 180°C (160°C fan)/gas mark 4. Continue roasting the lamb uncovered for an additional 25-30 minutes until it is nicely browned on the outside.
- Rest the lamb: Remove the lamb and onions from the roasting dish and transfer to a board to rest while you prepare the couscous.
- Prepare the couscous: Stir the couscous and raisins into the roasting juices left in the dish, coating them well. Pour enough boiling water from a kettle over the couscous to just cover it. Cover the dish and leave for 5 minutes to allow the couscous to soak up the water.
- Finish the couscous: Uncover and fluff the couscous with a wooden spoon. Stir through the drained chickpeas, chopped parsley and coriander, and preserved lemon or lemon juice. Season to taste.
- Serve: Bring the rested lamb, roasted onions, and flavored couscous to the table for a delicious and aromatic meal.
Notes
- For best flavor, marinate the lamb overnight.
- You can make your own ras el hanout spice mix if desired.
- If preserved lemon is unavailable, use fresh lemon juice but reduce quantity to avoid overpowering acidity.
- Resting the lamb before serving helps retain its juices and tenderness.
- This dish pairs well with a simple green salad or steamed vegetables for a balanced meal.
- Prep Time: 15 minutes plus 1 hour marinating or overnight
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: North African
Keywords: slow roasted lamb, ras el hanout, couscous, North African lamb, slow roast lamb shoulder, spicy lamb, Middle Eastern spices
