MECHOUI RECIPES
SLOW-ROAST MECHOUI LAMB LEG WITH MINT LABNEH - OLIVEMAGAZINE
Mechoui lamb is traditionally roasted in a pit for hours to give meltingly tender meat. Long, slow cooking in a low oven replicates this.
Provided by OLIVEMAGAZINE.COM
Categories Meat and poultry
Total Time 6 hours
Number Of Ingredients 20
Steps:
- To make the labneh, mix the yogurt, mint and ½ tsp salt. Put in a sieve lined with muslin or a clean j-cloth over a bowl and leave to drain overnight in the fridge. When you’re ready to serve, tip out into a dish and drizzle with a little olive oil.
- Heat the oven to 160C/fan 140/gas 3. Mix the butter with the spices and ginger and season with ½ tsp salt. Make incisions all over the lamb, deep enough to hold the garlic slivers and poke them in. Pat the lamb dry with kitchen paper then rub the spiced butter all over it, and season with salt.
- Put the slices of onion in the bottom of a roasting tin and sit the lamb on top. Pour around a small teacup of water. Cover tightly with a double-layer tent of foil, then put in the oven. Cook for 5 hours, then take the foil off, turn the oven up to 190C/fan 170C/gas 5, and cook for another ½ hour. Rest it while you make the couscous.
- Put the spring onions, lemon juice and zest and coriander into a large bowl and season well. Cook the couscous in boiling salted water until just tender, about 6-8 minutes (don’t let it get too mushy). Drain really well then tip into the spring onion bowl and toss.
- Serve the lamb carved into chunks with the couscous, mint labneh, flatbreads and the cooking juices from the tin.
Nutrition Facts : Calories 882 calories, FatContent 47 grams fat, SaturatedFatContent 25 grams saturated fat, CarbohydrateContent 48 grams carbohydrates, SugarContent 0 gram sugar, FiberContent 4 grams fibre, ProteinContent 61 grams protein, SodiumContent 1000 milligrams of sodium
MOROCCAN-SPICED ROAST BONELESS LEG OF LAMB (MECHOUI ...
Moroccan spit-roasted whole lamb perfumed with spices serves as the inspiration for our roast leg of lamb that’s special enough to serve to dinner guests yet easy enough for a casual family dinner.
Provided by America's Test Kitchen
Yield Serves 6
Number Of Ingredients 1
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- 1 Put the lamb in a shallow non- metallic dish. Mix all the remaining ingredients but the salt and rub over the meat. Cover tightly with clingfilm and refrigerateovernight or possibly leave to stand at room temperature for 2-3 hrs. 2 Preheat the oven to 230c/450f/Gas 8. If the lamb has been chilled overnight, bring back to room temperature. 3 Place the lamb cut-side up on a rack in a large roasting tin and season with salt. Roast for 15 min, turn over and roast for 10 min till rare. Remove the lamb from the oven and leave to rest in a hot place for10 min. 4 If you do not like your lamb too pink, you can cover it with foil at this point and it will continue to cook. Carve into slices, scatter over the mint to garnish and serve at once with the couscous and salad.
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Reviews 4.5
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Calories calories per serving
From weber.com
Total Time 1 hours
Category Lamb
Calories calories per serving
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