Ras El Hanout Marinated Lamb Recipe

Name: Ras El Hanout Marinated Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup canola oil; 1/4 cup red wine vinegar; 1 teaspoon ground cardamom; 1 teaspoon ground coriander; 1 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cloves; Pinch of saffron; 8 cloves garlic, chopped; 1/2 red onion, roughly chopped; Kosher salt and freshly ground black pepper; 1 boneless leg of lamb, butterflied and trimmed of excess fat (4 to 5 pounds)

Servings: persons

1/2 cup canola oil
1/4 cup red wine vinegar
1 teaspoon ground cardamom
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
Pinch of saffron
8 cloves garlic, chopped
1/2 red onion, roughly chopped
Kosher salt and freshly ground black pepper
1 boneless leg of lamb, butterflied and trimmed of excess fat (4 to 5 pounds)

1
For the ras el hanout marinade and lamb: Combine the canola oil, vinegar, cardamom, coriander, ginger, cinnamon, nutmeg, allspice, cloves, saffron, garlic, onions, 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 cup water in a blender and blend until smooth.
2
Place the lamb in a dish large enough to hold the lamb and the marinade. Pour the marinade over and turn to coat. Cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.
3
For the red pepper-walnut tahini sauce: Combine the walnuts, tahini, yogurt, vinegar, cumin, cayenne, bell peppers and some salt and pepper in a food processor and process until smooth.
4
Remove the lamb from the refrigerator 30 minutes before grilling, and let sit at room temperature.
5
Heat a charcoal grill for indirect heat.
6
Remove the lamb from the marinade and pat dry. Sprinkle on both sides with salt and pepper. Grill until charred on both sides and cooked to medium (140 degrees F on an instant-read thermometer), about 30 minutes. Remove from the grill and let rest for 15 minutes.
7
Slice into paper-thin slices across the grain. Place several slices of the meat in each pita and drizzle with the red pepper sauce.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup canola oil, 1/4 cup red wine vinegar, 1 teaspoon ground cardamom, 1 teaspoon ground coriander, and more.

Yes, Ras El Hanout Marinated Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ras El Hanout Marinated Lamb

How did you like this recipe?

Frequently Asked Questions