Ras El Hanout Marinated Lamb Food

LEG OF LAMB WITH RAS EL HANOUT RUB

Leg of Lamb with Ras el Hanout Rub image

I was given a jar of Ras el Hanout, and this simple recipe by our chef son. He actually used the rub on our Christmas day quail, but we used it on lamb a few days later.

Provided by JustJanS

Categories Lamb/Sheep

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons ras el hanout spice mix
2 cloves garlic, crushed
1 tablespoon honey
1 limes, zest of or 1 lemon, zest of
1/2 limes, juice of or 1/2 lemon, juice of
salt & freshly ground black pepper
2 kg boneless leg of lamb, butterflied

Steps:

Mix all the ingredients (except the lamb) together to make a paste.
Stab a few holes in the lamb, and rub the mix into the lamb-massage it in well.
Set aside for about 1 hour, to allow the lamb to come to room temperature.
Cook over a hot grill (BBQ) for about 30 minutes (or until cooked to your liking), allowing it to rest loosely tented with foil, for a further 20.

Nutrition Facts : Calories 779.6, Fat 56.9, SaturatedFat 24.8, Cholesterol 230, Sodium 187, Carbohydrate 3.5, Sugar 2.9, Protein 59.8

RAS EL HANOUT SPICE MIX

Ras el hanout spice mix image

A North African medley of fragrant spices to be used in tagines, as a marinade and much more - add rose petals for extra authenticity

Provided by Cassie Best

Categories Condiment, Dinner

Time 5m

Yield Makes 1 small jar

Number Of Ingredients 8

Ingredients

2 ½ tbsp cumin seed
2 tbsp coriander seed
1 tbsp ground cinnamon or 1 cinnamon stick
2 tsp ground ginger
2 tsp black peppercorn
1 tsp ground turmeric
½ tsp cardamom pod (seeds from about 10 pods)
a good pinch of saffron (optional)

Steps:

Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don't be tempted to skip this stage, as it really enhances the flavours.
Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.

MOROCCAN MARINATED LAMB BLADE CHOPS

Moroccan Marinated Lamb Blade Chops image

Make and share this Moroccan Marinated Lamb Blade Chops recipe from Food.com.

Provided by Rick M.

Categories Lamb/Sheep

Time 3h

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

32 ounces kefir or 32 ounces whole milk plain yogurt
1/3 cup ras el hanout spice mix, plus more (about 1.6 ounce jar, for serving)
8 smashed garlic cloves
3 tablespoons kosher salt
8 1/2 inches thick lamb blade chops
cilantro leaves and thinly sliced scallion (for serving)
vegetable oil (for brushing)

Steps:

Whisk kefir, ras el hanout, garlic and salt together in a medium bowl. Place lamb in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 3 hours and up to 24.
Prepare a grill for high heat; thoroughly clean grates and brush with oil.
Remove lamb from marinade shaking off any excess. Grill, turning once, until charred and cooked through, about 3 minutes per side for medium-rare.
Transfer to a platter; let rest 10 minutes. Top lamb with cilantro and scallion and dust with ras el hanout.

Nutrition Facts : Calories 4.5, Sodium 2616.7, Carbohydrate 1, Fiber 0.1, Protein 0.2

MOROCCAN SPICE BLEND

Moroccan Spice Blend image

Ras-El-Hanout - This vibrant spice blend makes an excellent addition to lamb burgers or roasted chicken. Store in an airtight container in a cool, dark, dry place.

Categories Condiment/Spread Ginger No-Cook Quick & Easy Spice Cinnamon Clove Gourmet

Yield Makes 2 tablespoons

Number Of Ingredients 9

Ingredients

1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Steps:

Whisk together all ingredients in a small bowl until combined well.

MOROCCAN SPICE BLEND - RAS EL HANOUT

Moroccan Spice Blend - Ras el Hanout image

Ras el Hanout means head of the shop and is a spice mix that can be found online and in many larger markets. It may contain as many as 100 spices and as few as 10. I make a base substitute from spices I have on hand in my own pantry. I make batches of about 1/3 cup that I can keep on hand for several recipes before I need to make more.

Provided by Rachael Ray : Food Network

Time 5m

Number Of Ingredients 10

Ingredients

1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon turmeric
1 tablespoon paprika
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground allspice
1 teaspoon cayenne pepper
1/2 teaspoon ground cloves

Steps:

Combine the cumin, coriander, turmeric, paprika, nutmeg cinnamon, cardamom, allspice, cayenne pepper and ground cloves and store in an airtight container away from the heat for up to several months.

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