Slow Roast Ras el Hanout Lamb with Pomegranate and Quinoa Tabbouleh

Name: Slow Roast Ras el Hanout Lamb with Pomegranate and Quinoa Tabbouleh
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6 people
Ingredients: 1.2 kg lamb shoulder; 4 tablespoons ras el hanout spice blend; salt and pepper; 300 ml cold water; 100 g quinoa; 400 ml boiling water; ½ a cucumber; 2 large tomatoes or 12 cherry tomatoes; 2 spring onions; 4 tablespoons parsley; 4 tablespoons mint; Juice of ½ a lemon; 2 tablespoons olive oil; salt and pepper; 100 g pomegranate seeds

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings
6 people
Calories
323 kcal
Course
Main Course
Cuisine
North African

Slow Roast Ras el Hanout Lamb with Pomegranate and Quinoa Tabbouleh

Nash Knight

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Meltingly tender slow-roast lamb flavoured with wonderful, fragrant North African spices and served with a Pomegranate and Quinoa Tabbouleh, this Slow Roast Ras el Hanout Lamb would make an amazing alternative to the traditional Easter roast lamb dinner or your usual Sunday roast. It also makes great leftovers! (Serves 4-6, depending on appetite.)

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Ingredients

Servings

Lamb

1.2 kg lamb shoulder
4 tablespoons ras el hanout spice blend
salt and pepper
300 ml cold water

Tabbouleh

100 g quinoa
400 ml boiling water
½ a cucumber chopped finely
2 large tomatoes or 12 cherry tomatoes chopped finely
2 spring onions chopped finely
4 tablespoons parsley chopped finely
4 tablespoons mint chopped finely
Juice of ½ a lemon
2 tablespoons olive oil
salt and pepper
100 g pomegranate seeds (roughly half a small pomegranate)

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Instructions

Lamb

Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
Rub salt, pepper and ras el hanout all over the lamb and place in an oven proof dish or roasting tray.
Pour 300ml cold water around the lamb (but not over the top or you’ll wash all the spices off!)
Cover the lamb with the lid of the casserole dish or tightly with foil and place in the preheated oven for 3 hours or until the lamb is meltingly tender and will come away from the bone easily.

Tabbouleh

As soon as the lamb has gone into the oven, start making the tabbouleh. First rinse the quinoa in a sieve, then place the quinoa into a saucepan. Cover with 400ml boiling water and bring to the boil. Cover with a lid and cook on a low heat for 15 minutes.
While the quinoa is cooking, chop up the cucumber, tomatoes, spring onions and herbs finely and place in a bowl. Add the juice of half a lemon and 2 tablespoons of olive oil, plus some salt and pepper and half the pomegranate seeds.
When the quinoa is cooked, drain in a sieve and rinse under cold water until completely cold. Drain thoroughly (or your salad will be watery) and add to the chopped vegetables and herbs. Stir well and cover with clingfilm. Put in the fridge until it is needed.

Serving up

When the lamb is ready, take it out of the oven and remove from the casserole dish /roasting tray from the oven. Take the lamb out of the casserole dish and let it rest for 20 minutes. Then shred using forks and arrange on a serving platter. Drizzle over some of the juices that are left in the casserole dish and pour the rest of the juices into a small jug.
Put the lamb and jug of meat juices on the table together. Remove the tabbouleh from the fridge. Spoon it out into a serving dish and sprinkle over the remaining pomegranate seeds. Serve with the lamb. You could also add a green salad, a yogurt dressing and some pittas or flatbreads if you like.

Notes

Suitable for freezing (lamb only).
Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Show Details

Calories 323kcal (16%) Carbohydrates 23g (8%) Protein 29g (58%) Fat 13g (20%) Saturated Fat 3g (15%) Cholesterol 80mg (27%) Sodium 96mg (4%) Potassium 794mg (23%) Fiber 7g (28%) Sugar 4g (8%) Vitamin A 935IU (19%) Vitamin C 13.7mg (15%) Calcium 203mg (20%) Iron 7.2mg (40%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 323 kcal

% Daily Value*

Calories	323kcal	16%
Carbohydrates	23g	8%
Protein	29g	58%
Fat	13g	20%
Saturated Fat	3g	15%
Cholesterol	80mg	27%
Sodium	96mg	4%
Potassium	794mg	17%
Fiber	7g	28%
Sugar	4g	8%
Vitamin A	935IU	19%
Vitamin C	13.7mg	15%
Calcium	203mg	20%
Iron	7.2mg	40%