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Zhoug lamb with ras el hanout

Name: Zhoug lamb with ras el hanout
Yield: Serves 8
Ingredients: 4 garlic cloves, chopped; 4 tbsp zhoug paste (we used Belazu); 2 tsp ras el hanout, plus extra to serve; 1 green chilli, sliced; Grated zest and juice 1 lemon; Handful each fresh coriander and parsley, leaves picked, stalks chopped separately; 4 tbsp olive oil; 1.25kg British lamb leg, boned and butterflied (see tip)

Published: 15 Oct 18
Updated: 18 Mar 24

Ready-made zhoug paste is a fantastic way to add instant flavour to dishes, such as this marinated lamb recipe. You could easily use the marinade for white fish and vegetables too.

Easy
July 2018

Test kitchen approved

Serves 8
Hands-on time 10 min, cooking time 30 min, plus marinating, bringing up to room temperature and resting

Ready-made zhoug paste is a fantastic way to add instant flavour to dishes, such as this marinated lamb recipe. You could easily use the marinade for white fish and vegetables too.

Dairy-free recipes

Nutrition: per serving

Calories: 314kcals
Fat: 20.3g (6.5g saturated)
Protein: 31.9g
Carbohydrates: 0.6g (0.2g sugars)
Fibre: 0.5g
Salt: 0.5g

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Ingredients

4 garlic cloves, chopped
4 tbsp zhoug paste (we used Belazu)
2 tsp ras el hanout, plus extra to serve
1 green chilli, sliced
Grated zest and juice 1 lemon
Handful each fresh coriander and parsley, leaves picked, stalks chopped separately
4 tbsp olive oil
1.25kg British lamb leg, boned and butterflied (see tip)

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Method

Make a marinade by whizzing the garlic, zhoug, ras el hanout, green chilli, lemon zest and juice and the chopped coriander and parsley stalks in a food processor. (Or grind to a coarse paste in a large pestle and mortar.) Add a good pinch of salt and pepper, then stir in the olive oil to make a loose paste.
Prick the lamb all over with the point of a small, sharp knife and rub with the marinade. Transfer to a sealable plastic food bag, squeezing out any air, and leave to marinate in the fridge for at least 3 hours, or overnight if you can.
Remove the lamb and let it come to room temperature (this will take 2-3 hours), then transfer to a baking tray.

Once you’re ready to cook, heat the grill to medium and cook the lamb for 8-10 minutes on each side. Heat the oven to 160°C/140°C fan/gas 3, then roast the lamb on its tray for 10 minutes. Remove and let the meat rest for at least 10 minutes.
Once rested, lift onto a chopping board, slice thickly and scatter with the herb leaves, a sprinkling of ras el hanout and any cooking juices.