Ras el hanout is a Moroccan spice blend that varies widely between the business, and families who produce it. This version contains many of the traditional ingredients, and one or two on the non-traditional. Ras el hanout is perfect with grilled lamb, but would also be delicious in a tajine or braise.
About the author:
Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
- 1 teaspoon fresh ground nutmeg
- 2 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 1/2 teaspoon freshly ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon crushed saffron threads
- 1/4 teaspoon hot paprika
- 2 pounds lamb chops
Combine nutmeg, salt, black pepper, allspice, cinnamon, saffron and paprika in a small bowl and mix well. Rub on lamb chops and let sit for at least an hour, but overnight would be better.
Preheat grill or grill pan over medium high heat, and cook until meat reaches 150[°] for medium, about 3 minutes per side. Serve with some lightly dressed couscous and a medium bodies red wine.