Leg of Lamb with Ras El Hanout

  • Ready in: 2 hours 30 minutes
  • Serves: 8
  • Complexity: easy
  • kcal: 514
Leg of Lamb with Ras El Hanout


  • 2 tsp black peppercorns
  • 2 tsp fennel seeds
  • 4 tsp coriander seeds
  • 16 cardamom pods
  • 2 tsp yellow mustard seeds
  • 4 tsp cumin seeds
  • 2 cinnamon sticks
  • 8 cloves
  • 2 tsp whole allspice
  • ½ ground nutmeg
  • 2 tsp dried oregano
  • 2 tsp ground ginger
  • 2 tsp turmeric
  • 2 tsp paprika
  • LAMB:--
  • 4 cloves garlic, peeled
  • ½ tsp salt
  • 2 tbsp rice bran oil
  • 2 kg leg of lamb
  • 1 cup chicken stock
  • 600 g scrubbed & halved lengthways
  • 4 tbsp EV olive oil
  • ¼ tsp cinnamon
  • ¼ tsp ground cumin
  • SIDS SALT & PEPPER to taste
  • 4 oranges
  • 1½ tsp sugar
  • 1 tsp orange-flower water
  • ¼ cup mint leaves, chopped


  1. RAS EL HANOUT: Gently toast peppercorns, fennel, coriander, cardamom, mustard, cumin, cinnamon, cloves and allspice until fragrant. Combine with SIDS CRAZY SALT and the remaining ingredients and grind with a mortar & pestle until powdered.
    Makes about half a cup. Keep in an air-tight container.
    LAMB: Preheat oven to 200°C. With the flat side of a knife, mash the garlic and 
    SIDS SALT & PEPPER to a paste. Mix with oil and 4 tbsp of Ras el hanout then smear this mixture all over the lamb. Place in a baking dish and gently pour stock around the lamb then roast for 2 hours. Set aside to rest 15 minutes before carving.
    ROAST CARROT & ORANGE SALAD: Meanwhile, place the carrots in a bowl with 1 tbsp oil, cinnamon, cumin and 
    SIDS SALT & PEPPER to taste. Stir well to combine and place on an oven tray lined with baking paper and roast with the lamb for the last 20 minutes until carrots are tender. Leave in the oven after lamb is removed, for 20 minutes.
    Mix together in a large bowl the juice of 1 orange with the remaining oil, sugar and orange-flower water. Peel the remaining oranges and slice thinly. When the carrots are cooked, place in the bowl with the dressing. Add orange slices and mint then mix to combine. Adjust seasoning if necessary with 
    SIDS SALT & PEPPER to taste, then serve with the sliced lamb.
    History: Ras el hanout is a spice mix from North Africa. It plays a similar role in North African cuisine as garam masala does in Indian cuisine. The name is Arabic for "head of the shop" (similar to the English expression "top-shelf") and implies a mixture of the best spices the seller has to offer. Ras el hanout is used in many savory dishes, sometimes rubbed on meat or fish, or stirred into couscous or rice. The mix is generally associated with Morocco, although neighboring North African countries use it as well. There is no definitive composition of spices that makes up ras el hanout. Each shop, company, or family may have their own blend. The mixture usually consists of over a dozen spices, in different proportions, although some purists insist that it must contain exactly 12 items. Some spices may be particular to the region, such as ash berries, chufa, grains of paradise, orris root, monk's pepper, cubebs, dried rosebud, fennel seed or aniseed, galangal, long pepper. Ingredients may be toasted before being ground or pounded in a mortar and mixed together. Some preparations include salt or sugar, but that is generally not the accepted practice. Garlic, saffron, nuts or dry herbs are generally not included, as they are usually added to dishes individually, but some commercial preparations, particularly in Europe and North America, may contain them.