RAS EL HANOUT MARINATED LAMB SHAWARMA WITH RED PEPPER-WALNUT TAHINI SAUCE
Steps:
- 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.
- 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.
- 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.
- Remove the lamb from the refrigerator 30 minutes before grilling, and let sit at room temperature.
- Heat a charcoal grill for indirect heat.
- 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.
- Slice into paper-thin slices across the grain. Place several slices of the meat in each pita and drizzle with the red pepper sauce.
MOROCCAN SPICE BLEND - RAS EL HANOUT
Ras el Hanout means head of the shop and is a spice mix that can be found online and in many larger markets. It may contain as many as 100 spices and as few as 10. I make a base substitute from spices I have on hand in my own pantry. I make batches of about 1/3 cup that I can keep on hand for several recipes before I need to make more.
Provided by Rachael Ray : Food Network
Time 5m
Number Of Ingredients 10
Steps:
- Combine the cumin, coriander, turmeric, paprika, nutmeg cinnamon, cardamom, allspice, cayenne pepper and ground cloves and store in an airtight container away from the heat for up to several months.
RAS EL HANOUT MARINATED LAMB
Steps:
- 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. 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. 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. Remove the lamb from the refrigerator 30 minutes before grilling, and let sit at room temperature. Heat a charcoal grill for indirect heat. 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. Slice into paper-thin slices across the grain. Place several slices of the meat in each pita and drizzle with the red pepper sauce.
RAS EL HANOUT STEWED LAMB
This is an authentic Moroccan dish featuring the spice mix ras el hanout. If you are not able to purchase it commercially, there are a couple of recipes for the mix posted here on Recipezaar. While the dish is well-flavored, it is not "hot". If you are looking for an easily-prepared comforting meal, I invite you to give this one a try. As a side note, I was quite amused to find that it tastes amazingly similar to a typically Belgian dish, "Stoverij" (Beef Carbonnade).
Provided by FlemishMinx
Categories Stew
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Add oil to a large heavy saucepan and fry the onions and garlic until browned but not burned; remove from pan and set aside.
- Add lamb to the same pan, frying until well browned.
- Add onion and garlic mixture back to the same pan.
- Add ras el hanout and salt and pepper; mix well to coat everything.
- Add the stock, bring to the boil, then reduce heat to an even simmer.
- Cook 1 1/2 hours, stirring occasionally.
- Add honey, and continue to cook an additional 30 minutes, until the lamb is tender and the sauce has thickened.
- Serve with rice, and scatter the almond slivers over the lamb.
LEG OF LAMB WITH RAS EL HANOUT RUB
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.
Provided by JustJanS
Categories Lamb/Sheep
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all the ingredients (except the lamb) together to make a paste.
- Stab a few holes in the lamb, and rub the mix into the lamb-massage it in well.
- Set aside for about 1 hour, to allow the lamb to come to room temperature.
- 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.
Nutrition Facts : Calories 779.6, Fat 56.9, SaturatedFat 24.8, Cholesterol 230, Sodium 187, Carbohydrate 3.5, Sugar 2.9, Protein 59.8
MOROCCAN LAMB WITH SHIRAZ HONEY SAUCE
A delicious Moroccan-inspired rack of lamb. I created this for my anniversary, and it was divine. Serve with honey-glazed carrots and rosemary mashed potatoes. Ras el hanout is a traditional and complex Moroccan spice blend, and may be found in specialty grocery stores.
Provided by PolyTheWicked
Categories Meat and Poultry Recipes Lamb
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Season lamb with sea salt, and rub with ras el hanout. In a medium cast iron skillet over medium high heat, sear lamb on all sides until evenly browned.
- Place skillet with lamb in the preheated oven, and roast 30 minutes, or until the internal temperature has reached a minimum of 145 degrees F (63 degrees C).
- Remove lamb from skillet, reserving juices, and allow to rest 10 to 15 minutes before slicing ribs. Place skillet with juices over medium heat, and stir in wine and honey. Cook until reduced by about half. Drizzle over ribs to serve.
Nutrition Facts : Calories 906.9 calories, Carbohydrate 26.6 g, Cholesterol 165.8 mg, Fat 69.3 g, Fiber 1.4 g, Protein 35 g, SaturatedFat 30.2 g, Sodium 136 mg, Sugar 23.2 g
RAS EL HANOUT
This spice mix is often called for in many Moroccan dishes.
Provided by NATHALIE1
Categories World Cuisine Recipes African North African Moroccan
Time 5m
Yield 12
Number Of Ingredients 12
Steps:
- Mix salt, cumin, ginger, turmeric, cinnamon, black pepper, white pepper, coriander, cayenne pepper, allspice, nutmeg, and cloves in a small bowl until evenly blended. Store in an airtight container up to 1 month.
Nutrition Facts : Calories 4.4 calories, Carbohydrate 0.8 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 194.5 mg, Sugar 0.1 g
More about "ras el hanout marinated lamb recipes"
RAS EL HANOUT LAMB SHOULDER - ADELAIDE'S FINEST SUPERMARKETS
From adelaidesfinest.com.au
SABRINA GHAYOUR'S RAS EL HANOUT ROAST LAMB - WAITROSE
From waitrose.com
RAS EL HANOUT RECIPE WITH LAMB | DEPORECIPE.CO
From deporecipe.co
GRILLED RAS EL HANOUT LAMB LOIN CHOP, TOASTED ALMONDS AND
From ferretchef.com
RAS EL HANOUT SPICED LAMB WITH LEBANESE BROWN RICE
From harrisoncatering.co.uk
LOIN WITH RAS EL HANOUT MARINADE FROM GRILL
From bosskitchen.com
RAS EL HANOUT MARINATED LAMB SHAWARMA WITH RED PEPPER …
From recipenet.org
RAS EL HANOUT MARINATED LAMB TAGINE RECIPE
From crecipe.com
RAS EL HANOUT SPICED SHOULDER OF LAMB - GINGEY BITES
From gingeybites.com
MOROCCAN LAMB STEW AND A RECIPE FOR RAS EL HANOUT - TASTEFOOD
From tastefoodblog.com
USE RAS EL HANOUT IN THESE MOROCCAN RECIPES - THE SPRUCE EATS
From thespruceeats.com
ROASTED LEG OF LAMB WITH RAS EL HANOUT - PITMASTER X
From pitmasterx.com
LEG OF LAMB IN RAS EL HANOUT YOGHURT MARINADE - PITMASTER X
From pitmasterx.com
KARL’S MOROCCAN RAS EL HANOUT BARBECUED LAMB - JABBERWOCKY STEW
From jabberwockystew.net
BONELESS LEG OF LAMB WITH A RAS EL HANOUT MARINADE
From pinterest.com
RAS EL HANOUT, AN EASY MOROCCAN SPICE MIX RECIPE
From thespruceeats.com
10 BEST RAS EL HANOUT LAMB RECIPES | YUMMLY
From yummly.com
RAS EL HANOUT MARINATED GRILLED CHICKEN THIGHS L PANNING THE GLOBE
From panningtheglobe.com
SLOW COOKER LAMB RAS EL HANOUT - FARMERSGIRL KITCHEN
From farmersgirlkitchen.co.uk
ZHOUG LAMB WITH RAS EL HANOUT RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
LAMB TAGINE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RAS EL HANOUT MARINATED LAMB SHAWARMA WITH RED PEPPER …
From fooddiez.com
LAMB TAGINE WITH RAS EL HANOUT - THE FLAVOUR BUNDLE
From flavoursboutique.com
RAS EL HANOUT RECIPE LAMB CHOPS | DEPORECIPE.CO
From deporecipe.co
RAS-EL-HANOUT RECIPES - BBC FOOD
From bbc.co.uk
RAS EL HANOUT GRILLED LAMB - PURPLECARROT NUTRITION
From purplecarrotnutrition.co.uk
SLOW-ROASTED LAMB SHOULDER WITH RAS EL HANOUT | NOURISH MAGAZINE …
From naturalhealthmag.com.au
MARINATED RACK OF LAMB + SPICY RAS EL HANOUT RUB
From served.mt
RAS EL HANOUT RECIPE | FEASTING AT HOME
From feastingathome.com
MOROCCAN SPICE RUB - RAS EL HANOUT RECIPE
From theblackpeppercorn.com
RAS EL HANOUT RECIPE
From crecipe.com
NIGELLA LAWSON MOROCCAN LAMB RECIPE - BLOGGER
From lawrencerecipes.blogspot.com
MOROCCAN LAMB STEAK RECIPE (RAS EL HANOUT SPICE BLEND)
From freshlyspiced.co.uk
LAMB MARINADED IN RAS EL HANOUT - INTWOOD FARM & BUTCHERS
From intwoodfarm.co.uk
GOAT CHOPS RAS EL HANOUT - SHEPHERD SONG FARM | GOAT CHOPS …
From shepherdsongfarm.com
MOROCCAN LAMB KEBABS RECIPE | FOODAL
From foodal.com
RAS EL HANOUT RECIPE - LOS ANGELES TIMES
From latimes.com
HOW TO USE RAS EL HANOUT - RECIPES & MORE - ZEST AND ZING
From zestandzing.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search