The classic Middle Eastern spice blend, ras el hanout is used in this one-pot roast. It contains a mix of a wide variety of spices including ginger, coriander and paprika and has a unique floral aroma (it contains rose petals) and a peppery kick. Recipes to try later in the week with the leftover lamb include a lemony tagine, a quick pasta supper and a really simple biryani.
Preheat the oven to gas 4, 180°C, fan 160°C. Using a sharp knife, make several 2.5cm (1in) deep cuts in the lamb, rub with the oil and spread with the Moroccan spices. Place in a large roasting tin and add the halved garlic bulb. Cover tightly with foil and roast for 40 minutes. Remove the foil and very carefully drain off the fat. Add the potatoes, chickpeas, chopped tomatoes, ginger and lamb stock to the roasting tin. Stir to combine, cover with the foil and return to the oven for 30 minutes.
Remove the foil and return to the oven for a final 30 minutes. When the lamb is ready, remove it from the oven and place on a warm plate, cover loosely with foil and allow it to rest for 20-25 minutes. Cover the vegetables with foil to keep warm. To serve, place the vegetables and sauce in a serving dish, pull the meat apart with tongs and arrange over the vegetables. Set aside the leftover meat until cool. Wrap in foil or place in a lidded airtight plastic box and store in the fridge. Use within 2 days.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.