Moroccan roast lamb

A common component in Moroccan cooking is a tajine, a large pot with an elongated cone lid that allows steam to rise to the top of the lid and form liquid that drops back down into the pot, making the dish self-basting.

Check out our lamb roast with aromatic ras el hanout and an easy spiced aubergine pilaf. A spicy alternative to a traditional roast, lamb is perfect for soaking up Middle Eastern flavours

This Jamie Oliver Traditional Moroccan Lamb Tagine made in the Slow Cooker is prepared with lamb shoulder, olive oil, onion, carrots, ras-el-hanout, and

Moroccan-spiced lamb shoulder. Try this spiced roast ’n’ braise lamb shoulder with onions and freekeh and you will not disappoint.

This roast leg of lamb is marinated with Morrocan spice ras el hanout and is slow-roasted in the oven for almost 4 hours until fork tender. We use both dry rub and a wet marinade to pack as much flavor into the meat as possible

Imagine stepping into a kitchen filled with the tantalizing aromas of spices and herbs, each carrying a hint of Moroccan warmth. That’s the beauty of Moroccan cooking—it’s more than just food; it’s a journey into vibrant flavors, rich history, and a warm culinary embrace. If you’ve ever wondered how to bring a taste of Morocco to your home, this guide on creating the perfect Moroccan lamb loin roast recipe is just for you. In ten simple steps

The BEST way to eat lamb in my opinion is this delicious slow-cooked Moroccan lamb recipe - it's definitely going to be a show stopper!

A traditional Moroccan recipe for braised and roasted lamb (or beef) with onion confit. An easy, do-ahead dish for special occasions.

Alex Mackay‘s spiced roast ’n’ braise lamb shoulder recipe is truly spectacular and deserves its place on any dinner party table, or as a Sunday roast main. In his own words: ” My roast ’n’ braise technique captures the flavour of a roast with the melting richness of a slow braise. I serve it with gravy-soaked freekeh and soft, savoury onions that get drunk on the lamb’s flavour and become as good as the meat itself.”