Serves: 6

Why this spice: Collected Foods Ras El Hanout seasons the lamb deeply so the slow roast needs little else beyond salt and time.

Ingredients

• 3.5–4 lb bone-in lamb leg or shoulder
• 2 tbsp olive oil
• 2.5 tbsp Collected Foods Ras El Hanout
• 2 tsp kosher salt
• 1 lemon, zest and juice
• 4 garlic cloves, smashed
• 1.5 cups couscous
• 2 cups hot stock or water
• 2 tbsp olive oil or butter
• 1/2 cup pomegranate seeds or chopped herbs

Directions

1. Mix oil, Ras El Hanout, salt, lemon zest, and garlic. Rub over lamb; marinate at least 1 hour (overnight best).
2. Heat oven to 325°F. Place lamb in a roasting pan, cover loosely with foil, and roast about 3 hours until very tender.
3. Uncover, squeeze lemon juice over, raise to 425°F for 15 minutes to brown.
4. Rest 15 minutes. Meanwhile make couscous: pour hot liquid and oil over couscous, cover 5 minutes, fluff.
5. Slice or shred lamb, serve over couscous with pan juices and pomegranate or herbs.

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