Zhoug lamb with ras el hanout

Method

1. 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.
2. 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.
3. Remove the lamb and let it come to room temperature (this will take 2-3 hours), then transfer to a baking tray.
4. 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.
5. 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.