Leg of Lamb with Ras el Hanout Rub

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.

• Total Time: 1 hrs 40 mins
• Prep Time: 1 hrs 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 2 tablespoons ras el hanout spice mix
• 2 cloves garlic , crushed
• 1 tablespoon honey
• 1 limes, zest of or 1 lemon, zest of
• ½ limes, juice of or ½ lemon, juice of
• salt & freshly ground black pepper
• 2 kg boneless leg of lamb , butterflied

Directions:

1. Mix all the ingredients (except the lamb) together to make a paste.
2. Stab a few holes in the lamb, and rub the mix into the lamb-massage it in well.
3. Set aside for about 1 hour, to allow the lamb to come to room temperature.
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.

Reviews

[Teflon Chef]

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!

[currybunny]

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.