Ras El Hanout is a classic Moroccan rub for lamb, fish or chicken and contains coriander, cinnamon, ginger, lavender flowers, rose petals, black pepper, cayenne pepper, cassia, galangal, pimento, mace, nutmeg, cardamon and clove.
We coated some lamb loin chops with a little olive oil, rubbed on some Ras El Hanout and grilled the lamb on the barbecue. We served the chops with Jersey Royal potatoes and Feta salad.
To go with the meal we opened a bottle of Los Rosales Don Manuel Block Carménère 2009, a full-bodied Chilean red from the Sunday Times Wine Club.
We tasted coffee, dark chocolate, vanilla and plum sweetness, with underlying black fruits and a slight spiciness. The finish was complex, rich and smooth. We thought this wine was an exceedingly good match with the lamb.