Ras el hanout crusted lamb steaks with roasted roots

Ras el hanout crusted lamb steaks with roasted roots

  • serves 4
  • Easy

Ras el hanout is a spice blend most commonly found in Moroccan cuisine. In this recipe, the spice mix is used to season lamb steaks for extra flavour and served on a bed of roasted vegetables and chickpeas


*This recipe is gluten-free according to industry standards



  • carrots 4
  • parsnips 3
  • swede 1/2 small
  • red onion 1
  • olive oil
  • smoked paprika 1 tsp
  • ras el hanout 2 tbsp
  • lamb steaks 4, trimmed of all fat
  • chickpeas 400g tin, rinsed and drained
  • lemon 1/2
  • coriander a small bunch, chopped


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Peel and cut the carrot, parsnips, swede and red onion into similar-sized chunks. Toss the veg with 1 tbsp oil, the smoked paprika and some seasoning, and roast for 40-50 minutes until tender, golden and caramelised. Give them a shake halfway through cooking.

  • Step 2

    When the veg have 10 minutes left, rub the ras el hanout into the lamb steaks, season and leave at room temperature while you heat a griddle pan to very hot. Drizzle the steaks with 2 tsp oil and grill for 2-4 minutes on each side until cooked to your liking. Leave to rest under foil.

  • Step 3

    Tip the chickpeas onto the roasting tray and toss with the veg. Put back in the oven for 5 minutes for the chickpeas to warm through, then squeeze over the lemon, and mix in the coriander. Serve with the lamb.

Nutritional Information

  • Kcals 486
  • Fat 17.9g
  • Saturates 5.1g
  • Carbs 35.1g
  • Sugars 17g
  • Fibre 15.8g
  • Protein 38.4g
  • Salt 0.55g