Ras El Hanout Spiced Shoulder of Lamb

Here’s a lovely way to cook lamb – the aromatic Moroccan flavours of cardamom, rose petal and paprika in Ras El Hanout are perfect for the sweet tenderness of the meat. If you’re looking for an alternative for Easter, why not try it? By using a small joint which cooks in only 1 1/2 hours, you can have ‘slow roast’ style meat without the ‘slow’.

Ras El Hanout is fairly readily available these days from supermarkets and online. I use the Spicentice version. As you’ll know from previous posts, I really rate their products. They are local to me as a Leicester based company and they produce a range of authentic spice kits.

Ingredients: serves 2- 3

  • 680g shoulder of lamb, approx
  • 2 tbsp Ras El Hanout spice blend (I use Spicentice)
  • Juice of a lemon
  • 2 cloves of garlic, crushed
  • 4 tbsp olive oil
  • Salt & Pepper


  • Mix the Ras El Hanout in a small bowl with the lemon juice, oil, garlic and salt and pepper.
  • Rub the marinade over the lamb and then cover in clingfilm and leave it in the fridge for at least 2 hours and even better, overnight.
  • Pre-heat the oven to 200°C/gas mark 6, and take the lamb out of the fridge. It should be at room temperature before you start to cook it.
  • Put the lamb in a roasting tin and pour any marinade left in the dish over the meat. Roast for about an hour and a half.
  • Rest the lamb for 15 mins before carving.
Spicentice Ras El Hanout Ras El Hanout marinade on a Lamb ShoulderRas El Hanout Roasted Lamb - resting

The finished thing. Served simply with potato wedges and oven roasted carrots, peppers and spring onions. 

Leave a comment

  1. 24th March 2013 / 3:17 pm

    oh yes!… what a heavenly spicy way to cook lamb, I love Ras El Hanout, mainly because it sounds like one of Batman's nemisis… gorgeous picture too.

  2. 24th March 2013 / 9:23 pm

    Just looking at these pictures is reminding me of the fabulous aroma this lamb made when it was cooking! And yes, it does sound like a comic book baddie!

  3. 31st March 2013 / 4:48 pm

    I've just got two lamb shanks out of the freezer for tomorrow, I usually love to slow cook these in red wine but I have some Ras El Hanout in my store cupboard so I'm interested in giving this recipe a go. Thanks Alex :0)

  4. 1st April 2013 / 5:25 pm

    Oh lovely, let me know how they turn out!

Leave a Reply

Your email address will not be published. Required fields are marked *