Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Leg of Lamb with Ras el Hanout Rub Recipe
    Lost? Site Map

    Leg of Lamb with Ras el Hanout Rub

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    1 hrs 10 mins

    30 mins

    JustJanS's Note:

    I was given a jar of Ras el Hanout, and this simple recipe by our chef son. He actually used the rub on our Christmas day quail, but we used it on lamb a few days later.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix all the ingredients (except the lamb) together to make a paste.
    2. 2
      Stab a few holes in the lamb, and rub the mix into the lamb-massage it in well.
    3. 3
      Set aside for about 1 hour, to allow the lamb to come to room temperature.
    4. 4
      Cook over a hot grill (BBQ) for about 30 minutes (or until cooked to your liking), allowing it to rest loosely tented with foil, for a further 20.

    Browse Our Top Cooking Mixes Recipes

    Ratings & Reviews:

    • on January 26, 2007

      55

      Jan, I cooked this for my husband and I on Australia Day. It was wonderful! I had 3 mini trim roasts, weighing just over 1 kg. I didn't reduce the rub/ marinade and we found it was worked terrifically. My American husband gives it 4 stars, but only due to his lack of lamb meals to compare it to. I have told him he won't find one better!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 13, 2005

      55

      I cannot rave or recommend this enough! What amazing flavour, this is such a winner, everyone who loves lamb needs to try this right now!! I halved the recipe for the two of us and used it on a lamb backstrap, marinaded overnight, which I cooked on my health grill, enough left over for lunches today, hooray! I used Jan's ras el hanout spice mix #80983 and served with a Moroccan carrot salad #114503 and divine curried couscous #67013 - one of the best meals I've had (including some great restaurant ones!) in ages! I know what I'll be cooking next time I can afford lamb - thanks to Jan and Dan for an awesome recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Leg of Lamb with Ras el Hanout Rub

    Serving Size: 1 (256 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 779.5
     
    Calories from Fat 512
    65%
    Total Fat 56.9 g
    87%
    Saturated Fat 24.7 g
    123%
    Cholesterol 230.0 mg
    76%
    Sodium 187.0 mg
    7%
    Total Carbohydrate 3.4 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 2.9 g
    11%
    Protein 59.7 g
    119%

    The following items or measurements are not included:

    ras el hanout spice mix

    limes, zest of

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites