Ras El Hanout Marinated Lamb Recipes

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.

LEG OF LAMB WITH RAS EL HANOUT RUB

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.