Having a few specialty ingredients in your pantry, such as the spice blend ras el hanout and oil-cured olives, is the fastest way to a deluxe dinner that's easy enough for weeknights and special enough for Saturday's dinner party. Round out the meal with steamed potatoes, simply dressed salad greens and a glass of white Côtes du Rhône.

Carolyn Malcoun
Source: EatingWell Magazine, May/June 2018


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to high.

  • Combine tomatoes, olives, parsley, 1 tablespoon oil and pepper in a small bowl.

  • Brush lamb with the remaining 1 tablespoon oil and sprinkle with ras el hanout. Grill 2 to 3 minutes per side for medium-rare. Serve with the relish.


Tips: The Moroccan spice blend ras el hanout typically features cinnamon, cumin, turmeric, ginger, cardamom, and ground black and red pepper. It's also great stirred into potato salad or roasted vegetables.

Nutrition Facts

428 calories; protein 37.2g 74% DV; carbohydrates 3.2g 1% DV; exchange other carbs; dietary fiber 1.4g 6% DV; sugars 1.2g; fat 27.4g 42% DV; saturated fat 7.7g 38% DV; cholesterol 125.1mg 42% DV; vitamin a iu 691IU 14% DV; vitamin c 11.1mg 19% DV; folate 12.5mcg 3% DV; calcium 54.6mg 6% DV; iron 3.1mg 17% DV; magnesium 6.9mg 3% DV; potassium 127.9mg 4% DV; sodium 296.3mg 12% DV.