Leg of Lamb with Ras el Hanout Rub

READY IN: 1hr 40mins
Recipe by JustJanS

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.

Top Review by 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!

Ingredients Nutrition

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.

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