I received a selection of top quality spices from Seasoned Pioneers to review and the first blend that I used was the wonderfully perfumed Ras El Hanout Moroccan spice blend. It is an aromatic blend that you can use in a number of ways. I used it as a dry rub on a whole leg of lamb, you can use it in many other dishes such as in couscous, rice or on other meats. When you open the packet you will be hit by the wonderful aroma of all the spices, it will fill your kitchen with the perfumed scent of Moroccan spices, it smells amazing.
The Seasoned Pioneers products are really intense top quality flavourings, be prepared to want to try more of the range as they really enhance your dishes. I used a fraction of what was in the packet, so it was really cost efficient as it will last a long time. Let me first let you know what spices are in the Ras El Hanout blend;
- Rose Petals
- Ginger Root
- Green Cardamom – Whole
- Nigella Seeds
- Ground Cayenne Chillies
- Allspice Berries
- Cinnamon Bark
- Cassia Bark
- Coriander Seeds
- Whole Mace Blades
- Whole Nutmeg Kernels
- Whole Clove Buds
Not only is this blend full of flavour and aroma but it is also free of salt, of nuts and gluten free. Don’t underestimate how much this blend will flavour the entire piece of meat that you use, I used a leg of lamb and after leaving the dry rub on the meat to infuse, once cooked it will permeate right to the bone with it’s wonderful flavour.
This recipe smelled so intoxicating while it was in the oven and when I served it to the family, everyone had the same opinion, that it tasted delicious. Yes it’s true, even my daughters who can be a little picky sometimes with food, absolutely loved this recipe.
- Full leg of lamb
- Ras El Hanout spice blend (Seasoned Pioneers)
- Rosemary (optional)
For the avocado salad
- 2 avocados
- 1 cucumber
- 120 g cherry tomatoes
- Small bunch of coriander
- Juice of one lemon
- First use the spice blend to dry rub all over the leg of lamb, covering all the meat.
- Let the blend infuse either overnight or for 6 – 8 hours.
- Add the rosemary onto the lamb if using.
- Preheat the oven to gas mark 4 / 180 C
- Cook in the oven for 1.5 hours, or until when you insert a knife the juices run clear.
- Remove from the oven and let the meat rest for half an hour, covered with tin foil.
- Carve the meat and serve.
For the avocado salad
- Cut the tomatoes in half and add to a bowl.
- Cut the avocado in two, remove the stone and the skin, cut into even pieces and add to the bowl.
- Remove the ends of the cucumber and slice lengthways into four, cut these into long strips and then into cubes, add to the bowl.
- Chop the coriander finely and add to the bowl.
- Add the lemon juice and salt to taste.
- Combine all the ingredients and serve.
I served this dish with the avocado salad, a natural yogurt and mint dip, and some parmentier potatoes, there was plenty of meat left so the next day I used it to make a shepherds pie with and it was really tasty, and added something extra to a family favourite.
I hope you have enjoyed reading about this tasty recipe that I have tried out, I would love to hear your thoughts on this exciting spice blend.
If you would like to purchase this blend or any other, head over to Seasoned Pioneers and you will be spoiled for choice with their extensive range.