Slow Roast Ras el Hanout Lamb with Pomegranate and Quinoa Tabbouleh
Meltingly tender slow-roast lamb flavoured with wonderful, fragrant North African spices and served with a Pomegranate and Quinoa Tabbouleh, this Slow Roast Ras el Hanout Lamb would make an amazing alternative to the traditional Easter roast lamb dinner or your usual Sunday roast. It also makes great leftovers! (Serves 4-6, depending on appetite.)
Course Main Course
Cuisine North African
Prep Time 15minutes
Cook Time 3hours
Total Time 3hours15minutes
Author Eb Gargano
4tablespoonsras el hanout spice blend
Salt and pepper
½a cucumberchopped finely
2large tomatoes or 12 cherry tomatoeschopped finely
2spring onionschopped finely
Juice of ½ a lemon
Salt and pepper
100gpomegranate seeds(roughly half a small pomegranate)
Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
Rub salt, pepper and ras el hanout all over the lamb and place in an oven proof dish or roasting tray.
Pour 300ml cold water around the lamb (but not over the top or you’ll wash all the spices off!)
Cover the lamb with the lid of the casserole dish or tightly with foil and place in the preheated oven for 3 hours or until the lamb is meltingly tender and will come away from the bone easily.
As soon as the lamb has gone into the oven, start making the tabbouleh. First rinse the quinoa in a sieve, then place the quinoa into a saucepan. Cover with 400ml boiling water and bring to the boil. Cover with a lid and cook on a low heat for 15 minutes.
While the quinoa is cooking, chop up the cucumber, tomatoes, spring onions and herbs finely and place in a bowl. Add the juice of half a lemon and 2 tablespoons of olive oil, plus some salt and pepper and half the pomegranate seeds.
When the quinoa is cooked, drain in a sieve and rinse under cold water until completely cold. Drain thoroughly (or your salad will be watery) and add to the chopped vegetables and herbs. Stir well and cover with clingfilm. Put in the fridge until it is needed.
When the lamb is ready, take it out of the oven and remove from the casserole dish /roasting tray from the oven. Take the lamb out of the casserole dish and let it rest for 20 minutes. Then shred using forks and arrange on a serving platter. Drizzle over some of the juices that are left in the casserole dish and pour the rest of the juices into a small jug.
Put the lamb and jug of meat juices on the table together. Remove the tabbouleh from the fridge. Spoon it out into a serving dish and sprinkle over the remaining pomegranate seeds. Serve with the lamb. You could also add a green salad, a yogurt dressing and some pittas or flatbreads if you like.
Nutrition information is approximate and meant as a guideline only.