Ras El Hanout Moroccan lamb shoulder with roast vegetable couscous salad

Moroccan Spice Recipe

Ras El Hanout Moroccan lamb shoulder with roast vegetable couscous salad

Moroccan food simply does not get better than this! Succulent, spicy-sweet, dripping down the chin kind of goodness. Served with crispy, oven roasted vegetables and cous cous, the lamb comes alive with our unique…

Recipe Background

We finish this with crumbled feta and toasted pine nuts for a fresh take on a classic. Enjoy with a bold Heathcote Shiraz.

Ingredients

1kg boned out lamb shoulder
30g Silk Road Spice co. Ras El Hanout spice blend
1 red onion
3 cloves garlic
Salt
1 cup couscous – prepared as per packet

Salad
150g Pumpkin – large dice
1 sweet potato – large dice
1 bunch flat leaf parsley – chopped
1 bunch coriander – chopped
Handful of baby spinach
100 g feta –crumbled
50g Pinenuts – toasted
Juice ½ lemon

Method

Lightly toast Ras El Hanout spice blend, grate the onion and mix with finely chopped garlic

Mix both together with salt to create a paste Rub into lamb shoulder

Let sit for at least an hour to marinate

Pan fry on griddle pan until nicely browned

Finish/roast in oven preheated at 180 for 40 minutes

Drizzle a little olive oil over vegetables and roast in a medium oven for 20 minutes

For the salad:

Mix all roasted vegetables with the herbs and finish with lemon juice, pinenuts and crumbled feta