Lamb with Ras El Hanout and Couscous (6)

A roast for a winters day with a whiff of the Middle East from Nigel Slater.

Lamb with Ras El Hanout and Couscous (6)
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Lamb with Ras El Hanout and Couscous (6)
Print Recipe
Ingredients
Servings:
Instructions
  1. Remove the lamb from the fridge an hour before roasting. Set the oven at 230C/gas mark 8. Peel the garlic and cut each clove in half lengthways. Rub the lamb with the olive oil.
  2. Pierce the surface of the meat in 12 places with the point of a small knife then push a piece of garlic into each. Place in the preheated oven and roast for 20 minutes.
  3. Lower the heat to 175C/gas mark 3-4 and continue roasting. Peel and halve the shallots lengthways, then tuck them around the lamb, spooning over some the roasting juices as you go.
  4. Roast for a further 30 minutes then add the tomatoes to the roasting tin. Continue roasting for a further 30 minutes.
  5. Remove the roasting tin from the oven and lift the lamb onto a warm carving dish. Cover loosely with a piece of foil and set aside to rest.
  6. Place the roasting tin over a moderate heat, pour in the chicken stock and bring to the boil. Add the ras el hanout.
  7. Rain the pearl couscous into the tin, lower the heat to a simmer, and continue cooking for 12-15 minutes, stirring occasionally.
  8. When the couscous is soft and silky, check the seasoning, adding salt and pepper to taste, then carve the lamb and serve with the shallots, tomatoes and couscous.
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