Introduction
If you’re after a show-stopping roast lamb recipe with a twist, you’ve come to the right place. This roast lamb is infused with the rich and aromatic spices of Exotic Bazaar’s Ras-El-Hanout, a blend that will transform your Sunday roast into a truly memorable meal. It’s perfect for gatherings, special occasions, or just when you fancy something a bit more exciting for dinner. Let’s dive into this delectable recipe!
Ingredients
- 1.5 kg (3.3 lbs) leg of lamb, bone-in or boneless
- 2 tablespoons Exotic Bazaar’s Ras-El-Hanout
- Salt and pepper, to taste
- 1 large onion, sliced
- 2 carrots, peeled and chopped
- 2 zucchini, peeled and chopped
- 2 tomatoes chopped
- 1 cup of beef stock
- 1 cup of water
- Fresh herbs for garnish (like rosemary or mint, optional)
Instructions
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Season the Lamb: Pat the leg of lamb dry with paper towels. Rub the Ras -El -Hanout all over the lamb, making sure to cover it evenly. For the best results, let the lamb marinate in the fridge for at least 1 hour or overnight if you have time. This will allow the flavours to really soak in.
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Preheat Your Oven: Preheat your oven to 180°C (350°F).
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Prepare the Vegetables: In a roasting tray, or even better if you have a Tajin, scatter the sliced onion, chopped carrots, and potatoes.Cover with a bit of stock and water then season with salt and pepper. These veggies will cook alongside the lamb and soak up all those delicious juices.
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Roast the Lamb: Place the marinated lamb on top of the vegetables in the roasting tray. Roast in the preheated oven for about 1.5 to 2 hours. A meat thermometer can help here: aim for 60°C (140°F) for medium-rare or 70°C (160°F) for medium.
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Rest the Lamb: Once cooked, remove the lamb from the oven and let it rest for 15-20 minutes before carving. This helps the juices redistribute, keeping the meat tender and juicy.
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Serve: Slice the lamb and serve it with the roasted vegetables. Garnish with fresh herbs if you like, and maybe a dollop of Greek yoghurt
This Roasted Lamb with Exotic Bazaar’s Ras-El-Hanout is a fantastic way to bring a taste of Morocco to your table. The combination of spices gives the lamb a beautiful depth of flavour that pairs perfectly with the roasted veggies. Whether you’re feeding a crowd or enjoying a special dinner with the family, this recipe is sure to impress. Give it a go, and enjoy a meal that’s both exotic and comforting!
Tips:
- Resting Time: Don’t skip the resting period. It makes a big difference in texture and juiciness.
- Vegetable Varieties: Feel free to swap in other root vegetables or add your favourite seasonal veggies to the roast.
