This version of Mechoui, is a North African lamb recipe. Using a high initial heat, the slow cooking and frequent basting ensure that the meat stays delectably moist.
Ingredients (serves six)
- 2.25 kg (5 lb) leg of lamb
- 70 g (2 oz) butter, softened at room temperature
- 3 garlic cloves, crushed
- 2 teaspoons ground cumin
- 3 teaspoons ground coriander
- 1 teaspoon paprika
- 1 tablespoon ground cumin, extra, to serve
- 11/2 teaspoons coarse salt, to serve
Preheat the oven to 220°C (425°F/Gas 7). With a small sharp knife, cut small deep slits in the top and sides of the lamb.
Mix the butter, garlic, cumin, coriander, paprika and 1/4 teaspoon salt in a bowl to form a smooth paste. With the back of a spoon, rub the paste all over the lamb leg, then use your ?ngers to spread the paste evenly, making sure that all of the lamb is covered.
Put the lamb, bone-side down, in a deep roasting dish and place on the top shelf of the oven. Bake for 10 minutes, then baste with the pan juices and return to the centre shelf of the oven. Reduce the oven to 160°C (315°F/Gas 2–3). Bake the lamb for 3 1/4 hours, basting it every 20–30 minutes to ensure that it stays tender and ?avoursome. Carve the lamb into chunky pieces. Mix the extra cumin with the coarse salt and serve it on the side for sprinkling over.
The Little Moroccan Cookbook
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