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.

This recipe would be paired nicely with JC Mas 'Classic' Grenache Noir

JC Mas 'Classic' Grenache Noir

Nutritional Information

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