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Moroccan cooking is spicy and fragrant and this lamb dish is no exception. Vary the amount of spices according to your own taste, as there is no hard and fast rule about the flavours – as long as you enjoy it, nothing else matters. This meal is incredibly quick to prepare, and so can easily be used as a weekday meal, but it is also special enough to be used for a dinner party.

  • Makes/Serves
  • 4
  • Preparation Time
  • 20 mins
  • Cook | Chill | Freeze
  • 45 mins
  • Oven Temperature
  • 165oC
  • Oven Setting
  • Fan Forced
  • Freeze
  • Yes


  • 2 lamb mini roast
  • 1 cup pumpkin, cubed
  • 1 cup short or medium grain rice (or couscous)
  • 2 Tbsp ras el hanout
  • 2½ cups chicken stock
  • 300g soft natural yoghurt
  • Rice bran oil
  • 2 wedgesof preserved lemon, chopped
  • 2 Tbsp fresh mint, chopped


  1. Preheat the oven.
  2. Rub some oil into each mini roast then rub over approx 2 tsp of ras el hanout on each roast.
  3. Place the roasts in a baking dish and surround with the cubed pumpkin.
  4. Pour the chicken stock over the pumpkin and braise the meat for 20-25 minutes (40-45 minutes if using couscous).
  5. After this time, sprinkle in the rice or couscous and distribute it evenly throughout the stock and pumpkin.
  6. Place back into the oven for another 15-20 minutes (5-10 minutes if using couscous), or until the rice/couscous has absorbed all the stock.
  7. Remove the meat and cover with foil for 5 minutes to rest, and then carve into slices, approximately 1cm thick.
  8. Stir the preserved lemon through the rice and pumpkin mixture then place spoonfuls onto plates and serve the slices of lamb over the top and add a dollop of yoghurt and some chopped mint.
  9. Serve with fresh green beans.


This recipe has no variations