Moroccan-Style Baked Lamb

This dish was invented with whatever I had left in the house which wasn’t much but I always have spices (you should see my spice cupboard…) at hand so this is what the end result was. It’s Moroccan inspired but I wouldn’t say it is a traditional Moroccan dish that has been enjoyed for centuries…


4 lamb leg steaks (or chops)

2 tsp. cumin powder

1 tsp turmeric

2 tsp Ras el hanout powder

1 tsp. curry powder

2 tsp. chilli powder

1 tsp sweet pimenton (or paprika)

2cm fresh ginger, minced

1 preserved lemon, diced

4 garlic cloves, whole and unpeeled

Handful olives

Handful cranberries

1 potato, sliced

1 glass white wine


1 Marinade the lamb with cumin, turmeric, ras el hanout, curry, chilli, pimenton, ginger, preserved lemon and white wine. Add the garlic, olives and cranberries.

2 In an ovenproof dish, layer potato slices on the bottom and top with the marinated lamb. Add water until the lamb is just about covered.

3 Cover with aluminium foil and bake in a hot oven for 30 minutes. Remove the foil and bake for 20 minutes.

Moroccan Style Lamb


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