Randys Moroccan Spice Mix And Rub Recipes

RAS EL HANOUT - MOROCCAN SPICE MIX

Ras El Hanout - Moroccan Spice Mix image

Ras el Hanout ( "top of the shop" ) is a spice mixture from Morocco that can contain anywhere from 10-100 different spices. After checking cookbooks & searching online I decided on this combination for this spice mix.

Provided by FDADELKARIM

Categories Moroccan

Time 10m

Yield 8 tablespoons

Number Of Ingredients 14

Ingredients

2 teaspoons ground nutmeg
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons turmeric
2 teaspoons salt
2 teaspoons cinnamon
1 1/2 teaspoons sugar
1 1/2 teaspoons paprika
1 1/2 teaspoons ground black pepper
1 teaspoon cayenne pepper
1 teaspoon cardamom powder
1 teaspoon ground allspice
1/2 teaspoon ground cloves

Steps:

Mix all the spices together.
Store in an airtight container.

ROAST LEG OF LAMB WITH MOROCCAN SPICE RUB RECIPE - (4.1/5)

Roast Leg of Lamb with Moroccan Spice Rub Recipe - (4.1/5) image

Provided by á-25087

Number Of Ingredients 14

Ingredients

For Moroccan Spice Rub:
1 tablespoon cumin seeds [or 1 tablespoon ground cumin]
1 tablespoon coriander seeds
1 teaspoon black peppercorns [or 1 teaspoon freshly ground black pepper]
1 tablespoon sweet paprika
1 teaspoon turmeric
1 teaspoon cinnamon
1/2 teaspoon allspice
20 threads saffron, finely broken
4 cloves garlic, minced
1/3 cup minced parsley
zest of 1 lemon
1/3 cup olive oil
1 leg of lamb, 5 to 6 pounds

Steps:

Make the spice rub. Toast cumin seeds and coriander seeds in a dry skillet over medium low heat, stirring frequently, for 5 or so minutes, until fragrant. Transfer to plate and let cool thoroughly. Grind cumin, coriander and peppercorns with a mortar and pestle or in a spice grinder. Combine the cumin mixture in a bowl with the remaining rub ingredients, stirring to thoroughly blend. Spread the rub evenly over the entire surface of the leg of lamb. Wrap the leg of lamb in plastic wrap and marinate, chilled, for 4 hours or longer. Remove from fridge for last half-hour of marinating to let it warm up slightly before roasting. Roast the leg of lamb. Preheat the oven to 350ºF. Lightly oil a baking pan and place the leg of lamb in a rack in the pan. Roast in the center of the oven for 15 to 20 minutes per pound, rotating the pan once halfway through. Variations in ovens and the size of the leg of lamb will cause cooking times to vary quite a bit. Use a quick-read thermometer to check the lamb well before you think it should be done. You're shooting for an internal temperature of anywhere from 130 to 145ºF. Remove from the oven and let it rest, tented lightly with foil, for 10 minutes before slicing and serving.

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