Moroccan Lamb

"I made this tonight. It's loosely based on a recipe from the Marie Claire cookbook Zest and I used Ras el Hanout spice mix in it. I have a recipe for that here-the no. is 80983"
photo by JustJanS photo by JustJanS
photo by JustJanS
Ready In:




  • Mix together the lemon juice, zest, olive oil, garlic and spice mix in a ceramic or non-reactive bowl.
  • Add the lamb back-straps, cover and refrigerate 3 hours or over night.
  • Remove the lamb from the marinade and seal in a pan over high heat.
  • Cook to your liking medium/medium rare is best; allow to rest for a few minutes.
  • Toss the fresh herbs and tomatoes together and divide between 4 plates.
  • Slice the lamb on the diagonal across the grain and arrange over the salads.

Questions & Replies

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  1. opusanna
    Quick to prepare, very tasty. I only had time to marinate the meat for 15min, but it was still wonderful.
  2. franja
    I made this tonight - it was gorgeous! My husband kept making mmmmmmmm sounds as he was eating it. Apart from the fact that I had to grind everything for the 'spice mix' - (I never realised before that you could grind cinnamon sticks and cloves to powder. But I didn't have any ground spices so had to do my own.) - the recipe was very easy to do. I put the meat in the marinade at 11.30am and it needed no further attention til I put the pan on at 6.30! My tweaks to the recipe as posted:- The only lamb I had in were some shoulder chops; so I boned and trimmed them. I didn't have any 'ground ginger' so I used finely grated root ginger. I served the lamb with a supermarket bagged salad (Asda Fine Sliced) but I did add tomatoes and sliced onion. This recipe would work very well with chicken too. Now I have my own little pot of 'ras el hanout spice mix' I'll be trying it out in all kinds of recipes. Though, as we like it spicy, I will be grinding some dried chillies to add to the spice mix.



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