This Gordon Ramsay Moroccan Lamb recipe is a tender and aromatic dish, which is made with lamb neck fillets and ground cinnamon. It’s the perfect weeknight dinner, ready in about 50 minutes.
Jump to RecipeGordon Ramsay Moroccan Lamb Recipe Ingredients
- 500g lamb neck fillets, cut into bite-size pieces
- 2 tsp paprika
- 3 tsp ground cinnamon
- 2x 400g canned chopped tomatoes (with olive oil + garlic, if possible)
- 1 tbsp fresh parsley, chopped (+ extra to serve)
- Salt and black pepper to taste
How To Make Gordon Ramsay Moroccan Lamb Recipe
- Sear the Lamb: Place a cold, heavy-bottomed pan (like a cast-iron skillet or braiser) on the stove. Add the lamb pieces in a single layer. Turn the heat to medium-high and sear the lamb for 5–7 minutes, turning occasionally, until browned on all sides.
- Add the Spices: Sprinkle the paprika and cinnamon over the lamb. Stir continuously for 1 minute until the spices are fragrant and have coated the meat.
- Simmer the Dish: Pour in the two cans of chopped tomatoes and add the chopped parsley. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil.
- Cover and Cook: Once boiling, reduce the heat to a low simmer, cover the pan with a lid, and cook for 30 minutes, or until the lamb is tender.
- Rest and Serve: Season with salt and pepper to taste. Let the dish rest off the heat for 10 minutes. Serve hot, garnished with extra fresh parsley.
Recipe Tips
- Why rest the dish before serving? Letting the Moroccan lamb rest for 10 minutes off the heat is a crucial step. It allows the lamb to relax and become even more tender, and it gives the sauce time to thicken slightly and for the flavors to settle.
- What is the best pan to use? A cast-iron pan or an enameled braiser is ideal for this recipe. These heavy pans retain heat exceptionally well, which gives you a better sear on the lamb and provides the even, consistent heat needed for a gentle simmer.
- How can I enhance the side dish? This dish is perfect with couscous. For extra flavor, cook the couscous in a good quality chicken or vegetable stock instead of plain water. A final squeeze of fresh lemon juice over the couscous just before serving will also brighten it up and balance the richness of the lamb.
- Why start the lamb in a cold pan? Starting the lamb in a cold pan allows the fat to render out slowly as the pan heats up. This helps the lamb to brown more evenly in its own fat without burning, creating a more flavorful result.
What To Serve With Moroccan Lamb
This rich, spiced lamb dish is traditionally served with sides that complement its flavors:
- Fluffy couscous (cooked in stock)
- Warm pita bread or other flatbreads
- A dollop of plain yogurt or Greek yogurt
- A simple cucumber and tomato salad
How To Store Moroccan Lamb
- Refrigerate: Cool the dish completely and store it in an airtight container in the refrigerator for up to 3 days. The flavors will often deepen and taste even better the next day.
- Freeze: This dish freezes well. Let it cool and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.
Moroccan Lamb Nutrition Facts
- Calories: 187.3kcal
- Carbohydrates: 15g
- Protein: 20g
- Fat: 5g
- Saturated Fat: 2g
- Sodium: 450mg
- Fiber: 4g
- Sugar: 10g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is lamb neck fillet?
Lamb neck fillet is a boneless, affordable cut of meat that is full of flavor. Because it comes from a well-worked muscle, it is perfect for slow-cooking methods like braising, which makes it incredibly tender.
Can I add other vegetables?
Yes. You could add diced carrots or chickpeas along with the tomatoes to make the dish even heartier.
Can I make this dish spicier?
To add some heat, you could add a pinch of cayenne pepper or a chopped fresh red chili along with the other spices.
Gordon Ramsay Moroccan Lamb Recipe
Course: DinnerCuisine: MoroccanDifficulty: Easy4
servings10
minutes40
minutes187.3
kcalTender lamb simmered with warm Moroccan spices and tomatoes for a rich, comforting, and flavorful one-pan dish.
Ingredients
500g lamb neck fillets, cut into bite-size pieces
2 tsp paprika
3 tsp ground cinnamon
2x 400g chopped tomatoes
1 tbsp fresh parsley, chopped (plus extra for garnish)
Salt and pepper
Directions
- Add lamb to a cold pan. Sear on medium-high for 5-7 minutes until browned.
- Stir in the paprika and cinnamon and cook for 1 minute until aromatic.
- Pour in the chopped tomatoes and add the parsley. Stir and bring to a boil.
- Lower the heat, cover the pan, and let it simmer for 30 minutes until the lamb is tender.
- Season to taste and let it rest for 10 minutes off the heat.
- Serve hot, garnished with extra parsley.
Notes
- Resting the finished dish for 10 minutes before serving is essential; the sauce thickens and the lamb becomes more tender.
- A heavy cast-iron pan or enameled braiser is the best choice for getting a good sear and an even simmer.
- For a perfect side, cook your couscous in stock instead of water and finish with a squeeze of lemon juice.
- Starting the lamb in a cold pan helps to render the fat slowly for a more even browning.
