Lamb mechoui
Lamb mechoui is a North African dish made from a whole lamb that has been slow-roasted or spit-roasted over an open fire. The lamb is typically seasoned with a blend of spices and herbs, such as cumin, paprika, coriander, and garlic, giving it a deliciously fragrant and flavorful taste. It’s a popular dish for special occasions and celebrations in countries like Morocco and Tunisia.
Ingredients
Method
- Preheat your oven to 325°F (160°C).
- In a small bowl, mix together the minced garlic, cumin, paprika, coriander, turmeric, ginger, cinnamon, salt, pepper, lemon juice, and olive oil to make a marinade.
- Place the leg of lamb in a roasting pan and rub the marinade all over the lamb, making sure it’s evenly coated.
- Cover the lamb with foil and let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
- Remove the lamb from the refrigerator and let it come to room temperature before cooking.
- Roast the lamb in the preheated oven for about 2-3 hours, or until it reaches your desired level of doneness. You can use a meat thermometer to check for doneness (145°F/63°C for medium-rare, 160°F/71°C for medium).
- Once cooked, let the lamb rest for about 10-15 minutes before slicing.
- Garnish with chopped parsley and serve hot.
- Enjoy!
Nutrition
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