Description

This slow roast ras el hanout lamb with couscous is a fragrant and hearty dish that combines tender, spiced lamb with fluffy couscous, raisins, chickpeas, and fresh herbs. The lamb is marinated with a flavorful paste made of garlic, lemon juice, and ras el hanout spice mix, then slow roasted to perfection. The dish is finished by mixing the roasting juices into couscous with raisins and chickpeas, making it a complete, aromatic, and satisfying meal ideal for a cozy dinner.

Ingredients

Scale

For the Lamb and Marinade

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

For the Couscous

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 finely chop the garlic cloves 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: Make small incisions all over the lamb with a small knife. Place the lamb in a large, shallow casserole dish or deep roasting tin and rub the spice paste all over the lamb and into the cuts. Leave the lamb at room temperature for 1 hour, or ideally cover and chill overnight to allow flavors to penetrate.
Start slow roasting: Preheat the oven to 160C/140C fan/gas 3. Scatter the red onion wedges around the lamb. Cover the dish with a lid or tightly with foil and roast for 3 hours, allowing the lamb to cook slowly and become tender.
Braise and brown the lamb: Remove the lamb from the oven and uncover. Stir the onions and baste the lamb with the juices in the dish. Increase oven temperature to 180C/160C fan/gas 4 and continue roasting uncovered for 25 to 30 minutes until the lamb is nicely browned.
Rest the lamb: Lift the lamb and onions onto a board and let it rest while you prepare the couscous. This resting step helps the meat retain its juices.
Prepare the couscous: Stir the couscous and raisins into the roasting dish to coat them in the flavorful lamb juices. Pour boiling water from the kettle over the couscous just until it is covered. Cover the dish and leave for 5 minutes to steam and soften the couscous.
Finish the couscous: Uncover and fluff the couscous with a wooden spoon. Stir through the drained chickpeas, chopped parsley and coriander, and the finely chopped preserved lemon or lemon juice. Season to taste with salt and pepper.
Serve: Bring the rested lamb and onions along with the aromatic couscous to the table for a communal, delicious meal.

Notes

For best flavor, marinate the lamb overnight in the spice paste.
If you don’t have preserved lemon, fresh lemon juice can be used but pickled preserved lemon adds more complexity.
Ras el hanout is a North African spice blend that usually includes cinnamon, cumin, coriander, and other warm spices; it can be store-bought or homemade.
Ensure the couscous is just covered with boiling water for perfect fluffiness.
Use a deep roasting tin or casserole dish with a lid for even cooking and moisture retention.

Prep Time: 1 hour (plus optional overnight marination)
Cook Time: 3 hours 30 minutes
Category: Main Course
Method: Roasting
Cuisine: Moroccan/North African

Keywords: lamb recipe, slow roast lamb, ras el hanout, couscous dish, Moroccan lamb, spiced lamb, slow-roasted shoulder of lamb