Ras el Hanout spiced lamb with Lebanese-style brown rice

Method

• Step 1

  Rub the lamb with the Ras el Hanout spice and leave to marinade over night.

• Step 2

  Place the chunks of onion and carrot onto a roasting tray. Seal the lamb on the stove to give a nice brown colour and then transfer to the roasting tray. Cover with the chicken stock and garlic and place in the oven at 140°C for 3 hours until tender. Drain the juices and reserve for later.

• Step 3

  Boil the brown rice for 1 hour or until tender then refresh under water and keep to one side. Cook the white rice for 20 minutes or until tender and then mix together with the brown rice.

• Step 4

  Sauté the chopped shallot in a little olive oil, add the squash and chickpeas and then cook until tender.

• Step 5

  Now add the reheated rice, 100ml of the lamb juice, chopped parsley and coriander and mix together. Season with salt and pepper.

• Step 6

  Serve in bowls with the carved lamb on top and drizzle with some more of the lamb juice.