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Slow Roast Ras el Hanout Lamb with Pomegranate and Quinoa Tabbouleh
5 from 8 votes

Slow Roast Ras el Hanout Lamb with Pomegranate and Quinoa Tabbouleh

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.)

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

Ingredients

Lamb
  • 1.2 kg lamb shoulder
  • 4 tablespoons ras el hanout spice blend
  • black pepper
  • salt
  • 300 ml water cold
Tabbouleh
  • 100 g quinoa
  • 400 ml water boiling
  • ½ cucumber chopped finely, a whole
  • 2 tomato chopped finely, large or 12 cherry tomatoes
  • 2 spring onions chopped finely
  • 4 tablespoons parsley chopped finely
  • 4 tablespoons mint chopped finely
  • lemon juice of ½ lemon
  • 2 tablespoons olive oil
  • black pepper
  • salt
  • 100 g pomegranate seeds (roughly half a small pomegranate)

Instructions

Lamb
    Cup of Yum
  1. Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
  2. Rub salt, pepper and ras el hanout all over the lamb and place in an oven proof dish or roasting tray.
  3. Pour 300ml cold water around the lamb (but not over the top or you’ll wash all the spices off!)
  4. 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
  1. 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.
  2. 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.
  3. 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
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 323

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.