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Lamb mechoui
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.
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Ingredients
- 1 leg lamb (about 4-5 lbs)
- 4 cloves garlic minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon juice
- 1/4 cup olive oil
- parsley chopped for garnish
Instructions
- 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!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 298kcal (15%)Carbohydrates: 2g (1%)Protein: 37g (74%)Fat: 15g (23%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 114mg (38%)Sodium: 403mg (18%)Potassium: 556mg (16%)Fiber: 1g (4%)Sugar: 0.2gVitamin A: 47IU (1%)Vitamin C: 4mg (5%)Calcium: 26mg (3%)Iron: 4mg (22%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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