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Recipe of the Month - Lamb Marinaded in Ras El Hanout

Recipe of the Month - Lamb Marinaded in Ras El Hanout

3 Jun 2021
 

Serves 4

The name in Arabic means “head of the shop” ie all the best spices.

This is an amazingly easy impressive dish. Perfect for dining al fresco without the hassle of a BBQ!
The meat is marinaded 24 hours ahead of cooking

Ingredients:

Method: 

  1. Mix together the yogurt and spices
  2. Carefully open the narrow end of the vacuum packed lamb and slide out the meat (Leaving the vacuum pack as a bag)
  3. With a sharp pointed knife stab the meat all over!
  4. Tip the yogurt mix into the bag followed by the meat
  5. By squeezing the bag massage the marinade into the meat. Place in a dish at the bottom of the fridge for 24hrs
  6. Heat the oven to 220°C Gas Mark 7
  7. Allow the meat to come to room temperature
  8. Tip the meat and all the marinade into a roasting dish
  9. Pour over 1 tablespoon olive oil
  10. Tent the meat with tin foil. Place in the pre-heated oven for 10mins then reduce temperature to 140°C Gas Mark 1
    Cook for a further 4 hours
    Turn the oven off leaving the meat inside to rest for 30 mins before serving.

Serving Suggestions:

•    Cous Cous
•    Taziki
•    Hummous
•    Flat breads

We have a special offer available for a limited time which includes the lamb, spices and cous cous to make this recipe. Simply click here for more details.

Cous Cous

Serves 4

Ingredients:

  • 100g Cous Cous
  • 1 tablespoon Olive Oil
  • 200ml boiling water
  • ½ cucumber peeled, cut in quarters lengthways and remove seeds with a teaspoon – yes it is worth doing this!
  • 1 red pepper deseeded and finely chopped
  • 125g pomegranate – ready prepared from most supermarkets or use frozen 
  • 3 sprigs finely chopped mint
  • 1 small bunch of parsley finely chopped
  • Juice ½ lemon
  • Optional: 25g pistachio nuts or flaked almonds

Method: 

  1. Measure cous cous into a mixing bowl and pour over oil. Mix well. 
  2. Pour over boiling water and immediately cover with cling film. Leave to stand until all the water is absorbed
  3. Fluff up cous cous using a fork
  4. Mix through the lemon juice
  5. Stir through the prepared vegetables, herbs and pomegranate using the nuts for a garnish.