Slow Roast Ras el Hanout Lamb & Couscous Recipe

ByBen Miller
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Introduction

This slow roast ras el hanout lamb with couscous is a flavorful and aromatic dish perfect for a comforting meal. The tender lamb infused with Moroccan spices pairs beautifully with a fragrant couscous studded with chickpeas, raisins, and fresh herbs.

A large white oval plate holds a well-cooked piece of meat with bones visible on the ends, covered in a rich, dark brown crust with crispy edges and some pulled-apart shredded sections revealing tender inside meat. Surrounding the meat are roasted red onion wedges, browned and slightly caramelized. Next to it, a round white bowl filled with a yellow couscous salad mixed with chickpeas, chopped green herbs, and dried dark raisins, with a spoon resting inside. All dishes are set on a white marbled surface with a small green and yellow floral decoration nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 5 garlic cloves
  • 1 lemon, juiced
  • 6 tbsp ras el hanout spice mix (shop-bought or homemade)
  • 2 tbsp olive oil
  • Small shoulder of lamb (about 2kg)
  • 2 red onions, cut into large wedges
  • 400g couscous
  • 100g raisins
  • 400g can chickpeas, drained
  • Small bunch of parsley, chopped
  • Small bunch of coriander, chopped
  • 1 preserved lemon, finely chopped or the juice of ½ lemon

Instructions

  1. Step 1: Using a pestle and mortar or mini chopper, mash or chop the garlic with a generous pinch of salt. Add the lemon juice, ras el hanout spice mix, and olive oil, then pound or chop to a rough paste.
  2. Step 2: Use a small knife to make incisions all over the lamb. Place the lamb in a large, shallow casserole dish or deep roasting tin, then rub the spice paste all over the lamb and into the cuts. Leave at room temperature for 1 hour, or cover and chill overnight for deeper flavor.
  3. Step 3: Preheat the oven to 160°C (140°C fan)/gas mark 3. Scatter the onion wedges around the lamb, then cover the dish with a lid or foil and roast for 3 hours.
  4. Step 4: Remove the dish from the oven and uncover. Stir the onions and baste the lamb in the juices. Increase the oven temperature to 180°C (160°C fan)/gas mark 4 and roast uncovered for another 25–30 minutes until the lamb is browned.
  5. Step 5: Transfer the lamb and onions to a board to rest. Stir the couscous and raisins into the roasting juices in the dish. Pour over enough boiling water to just cover the couscous, then cover and leave for 5 minutes.
  6. Step 6: Uncover and fluff the couscous with a wooden spoon. Stir in the chickpeas, chopped parsley and coriander, and preserved lemon or lemon juice. Season to taste.
  7. Step 7: Serve the lamb, onions, and couscous together, spooning the fragrant juices over the top.

Tips & Variations

  • For a homemade ras el hanout, combine spices like cinnamon, cumin, coriander, turmeric, paprika, and ginger.
  • If preserved lemon isn’t available, extra lemon juice adds a fresh zing to the couscous.
  • Use bone-in lamb shoulder for extra flavor and juiciness.
  • Raisins can be swapped for dried apricots or chopped dates for a different sweetness.

Storage

Store leftover lamb and couscous in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The lamb may dry out if overheated, so adding a splash of water or broth while reheating helps keep it moist.

How to Serve

A large white oval plate holds a roasted meat leg covered in a dark brown, crispy, spiced crust with visible herbs and charred spots. It sits on top of thick wedges of roasted red onions, which show a mix of deep purple and caramelized brown colors. Part of the meat is shredded, showing tender, moist inner layers under the crust. Beside the plate, there is a peach-colored bowl filled with a grain dish mixed with light yellow grains, beige chickpeas, green herbs, and dark raisins. A silver spoon rests inside the bowl. The setting is on a white marbled surface, with small yellow flowers and two green salt and pepper shakers nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the lamb in advance?

Yes, marinate the lamb in the spice paste overnight in the refrigerator for enhanced flavor. Bring it to room temperature before cooking.

What if I don’t have a roasting tin with a lid?

You can tightly cover the roasting tin with aluminum foil to keep the lamb moist during the initial slow roasting stage.

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Slow Roast Ras el Hanout Lamb & Couscous Recipe

★★★★★

4.5 from 143 reviews
  • Author: Ben
  • Total Time: 4 hours 45 minutes
  • Yield: 6 servings 1x
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Description

A flavorful slow-roasted lamb shoulder infused with ras el hanout spice mix, served alongside fluffy couscous mixed with raisins, chickpeas, fresh herbs, and preserved lemon juice. This Moroccan-inspired dish offers tender, aromatic meat paired with a vibrant and hearty grain salad.

Ingredients

Scale

Lamb and Marinade

  • 5 garlic cloves
  • 1 lemon, juiced
  • 6 tbsp ras el hanout spice mix (shop-bought or homemade)
  • 2 tbsp olive oil
  • 1 small shoulder of lamb (about 2kg)

Roasting and Serving

  • 2 red onions, cut into large wedges
  • 400g couscous
  • 100g raisins
  • 400g can chickpeas, drained
  • Small bunch of parsley, chopped
  • Small bunch of coriander, chopped
  • 1 preserved lemon, finely chopped or the juice of ½ lemon

Instructions

  1. Prepare the spice paste: Using a pestle and mortar or mini chopper, mash or chop the garlic with a generous pinch of salt. Add the lemon juice, ras el hanout spice mix, and olive oil, then pound or chop to form a rough paste.
  2. Marinate the lamb: Use a small knife to make small incisions all over the lamb. Place the lamb in a large casserole dish or roasting tin, then rub the spice paste all over and into the cuts. Leave at room temperature for 1 hour or cover and chill overnight for deeper flavor.
  3. Roast the lamb (part 1): Preheat the oven to 160°C (140°C fan)/gas mark 3. Scatter the onion wedges around the lamb. Cover the dish with a lid or foil and slow roast in the oven for 3 hours to tenderize the meat.
  4. Roast the lamb (part 2): Remove the dish from the oven and uncover. Stir the onions and baste the lamb with the juices. Increase the oven temperature to 180°C (160°C fan)/gas mark 4 and roast uncovered for another 25-30 minutes until the lamb is browned and beautifully caramelized.
  5. Prepare the couscous: Transfer the lamb and onions to a board to rest. Stir the couscous and raisins into the roasting juices in the lamb dish. Pour boiling water over the couscous to just cover it, cover the dish and let it stand for 5 minutes.
  6. Finish the couscous: Uncover and fluff the couscous with a wooden spoon. Stir through the drained chickpeas, chopped parsley, coriander, and preserved lemon or lemon juice. Season to taste.
  7. Serve: Bring the rested lamb, onions, and the couscous dish to the table and serve warm for a hearty and flavorful meal.

Notes

  • For best flavor, marinate the lamb overnight in the fridge.
  • If you don’t have preserved lemon, fresh lemon juice works well but adds less depth.
  • Ras el hanout is a Moroccan spice blend. If unavailable, a combination of ground cumin, coriander, cinnamon, ginger, turmeric, and paprika can be used as a substitute.
  • Resting the lamb after roasting helps retain its juices and tenderness.
  • You can prepare the couscous and mix-ins while the lamb rests to save time.
  • Prep Time: 15 minutes plus 1 hour marinating (overnight optional)
  • Cook Time: 3 hours 30 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Moroccan

Keywords: slow roast lamb, ras el hanout lamb, Moroccan lamb recipe, couscous with lamb, slow roasted shoulder of lamb, middle eastern spices, lamb with raisins and chickpeas

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