Ras El Hanout Lamb Recipe with Aubergine Pilaf

Ras el hanout spiced leg of lamb with aubergine pilaf

  • serves 6
  • Easy

Check out our lamb roast with aromatic ras el hanout and an easy spiced aubergine pilaf. A spicy alternative to a traditional roast, lamb is perfect for soaking up Middle Eastern flavours

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Ingredients

  • leg of lamb 1.8-2kg
  • olive oil 1 tbsp
  • ras el hanout 2 tbsp
  • pomegranate molasses 1 tbsp
  • runny honey 1 tbsp
  • coriander a small bunch, roughly chopped
  • pomegranate seeds 50g
  • whole skin-on almonds a handful, roasted and chopped

PILAF

  • aubergines 2, sliced into 1cm slices
  • olive oil 3 tbsp
  • onion 1, finely chopped
  • ginger a thumb-sized piece, finely chopped
  • garlic 2 cloves, crushed
  • green chilli 1, finely chopped
  • cumin seeds 1 tsp
  • cardamon pods 4, bashed
  • cinnamon stick 1, broken
  • long-grain rice 300g
  • chicken stock 600ml
  • plum tomatoes 2 ripe, sliced

HERBY YOGURT SAUCE

  • dill ½ a small bunch, finely chopped
  • natural yogurt 200g
  • lemon ½, juiced

Method

  • Step 1

    Use a sharp knife to make diagonal slashes along the lamb leg at ½cm intervals, drizzle with the olive oil and rub the ras el hanout really well into the lamb. Cover and chill for at least 2 hours but preferably overnight. Remove from the fridge 1 hour before cooking.

  • Step 2

    Heat the oven to 200C/fan 180C/gas 6. Put the lamb into a large shallow baking  dish and roast for 1 hour. Mix together the pomegranate molasses and honey, brush all over the lamb and roast for a further 20 minutes for pink in the middle or 30 minutes for well done (cover with foil if it starts to get too dark).

  • Step 3

    To make the pilaf, brush the aubergines with 2 tbsp of olive oil and heat a griddle pan to high. Grill the aubergine slices for 1-2 minutes on each side or until deeply charred and starting to soften. Season and remove onto a plate. Heat the remaining oil in a large pan and add the onion, ginger, garlic, chilli and spices, and cook gently for 10 minutes or until soft. Tip in the rice and mix really well. Season and pour in the stock. Bring to the boil, then turn down to a gentle simmer. Add the tomatoes in a layer on top, and then the aubergine in another layer. Put on a tight-fitting lid and simmer gently for 12 minutes until the rice is cooked and the aubergines and tomatoes are tender.

  • Step 4

    For the herby yogurt sauce, mix all of the ingredients.

  • Step 5

    Once the lamb is crisp and glazed, remove onto a plate and cover with foil to rest for 20 minutes.

  • Step 6

    Tip the pilaf into the lamb tray and toss well, adding any resting juices from the lamb. Scatter the lamb with coriander leaves, pomegranate seeds and almonds, and serve with the pilaf and yogurt sauce.

Check out more of our best roasts here...

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Nutritional Information

  • Kcals 757
  • Fat 33.4g
  • Saturates 11.5g
  • Carbs 55.9g
  • Sugars 13.3g
  • Fibre 6.7g
  • Protein 54.7g
  • Salt 0.8g
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