Leg of Lamb with Blood Orange, Garlic & Ras el Hanout
This fragrant leg of lamb is seasoned with blood orange juice, garlic, cumin, ras el hanout and grains of paradise. Read more about this recipe.
Roasting pan with rack
Lamb shanks are flavorful and easy to find, but can be small. To feed a larger crowd, ask your butcher for a bone-in leg of lamb or try a boneless leg of lamb. If using a larger cut of meat, double the spices and increase the cooking time at 350°F.
A spice blend used in Moroccan cuisine, ras el hanout means "top of the shop" and, in Morocco, the blend varies according to the taste of the spice vendor. Look for it in the spice section of your grocery store or online.
Grains of paradise, aka melegueta pepper (and not to be confused with malagueta pepper, which is a chile), is native to West Africa and is related to cardamom. It has a strong, peppery flavor with hints of citrus. Look for it at African markets or online.